Kale and Cabbage Slaw with Mustardy Citrus Vinaigrette
Yes, another kale salad. But they’re just too good and easy!
Not to mention they last for days in the fridge — which means your Wednesday self will be giving your Sunday self a major high-five when it comes time for packing up a healthy lunch on the fly.
Brassicas (aka: cruciferous vegetables) are some of the most nutritious plants out there —loaded with vitamin C, vitamin E, vitamin K, folate, selenium, flavonoids, polyphenols, and so much more. I aim for at least one serving every day in order to take full advantage of their health benefits — such as lowering inflammation, fighting free-radical damage, and reducing hypertension.
Kale and Cabbage Slaw with Mustardy Citrus Vinaigrette
Serves 2-3
Ingredients:
1 large bunch lacinato kale, thinly sliced
1/2 medium red or Savoy cabbage, thinly sliced
1/2 cup walnuts, toasted and chopped
Mustardy Vinaigrette (recipe below)
Directions:
Toss kale and cabbage with 3-4 tablespoons of the Mustardy Vinaigrette. Let sit for 15-20 minutes — this allows the dressing to start breaking down and softening the kale and cabbage.
When ready to serve, top with toasted walnuts.
Notes: This salad keeps well for several days in the fridge. Eat it as is or use it as the base for creating a full meal — adding chickpeas, hummus, avocado, hemp seeds, etc.
If making ahead, store the walnuts in a separate container and toss them in right when you’re ready to eat. I also usually add an extra drizzle of any leftover dressing.
Mustardy Citrus Vinaigrette
1/3 cup extra virgin olive oil*
1/4 cup raw apple cider vinegar
1 Tbs. Dijon or whole grain mustard
1-2 tsp. pure maple syrup
Juice from 1/2 orange
Fine sea salt + black pepper, to taste
Combine ingredients together in a mason jar, close lid tightly, and shake until well combined and emulsified. Taste and adjust seasoning accordingly — more oil, mustard, salt, etc.
This dressing makes a lot. I love storing leftovers for use throughout the week on any salad. Or, I will whisk in a tablespoon or two of tahini and use it for topping nourish bowls for dinner.
*Optional: swap half the olive oil for walnut oil to add a nutty, toasty note.
