Easy Kale And Cabbage Salad

This time of year, the market is full of leafy greens, but sometimes its hard to figure out exactly what to do with them. Take kale for instance. Youre probably used to it braised or sauteed but kale is also delicious raw if prepared the right way. So move over lettuce! Weve got a recipe for a Tuscan Kale and Red Cabbage salad thats crunchy, tangy, delicious, and really good for you!

Ingredients

For the salad
Lacinato kale 1 Bunch (100 gm) , chopped thinly
Red cabbage 1 Cup (16 tbs) , thinly sliced
Red onion 2 Tablespoon , thinly sliced
Hazelnuts 1/4 Cup (4 tbs) , toasted and chopped
Parmesan 1/4 Cup (4 tbs) , grated
Red pepper flakes 1/4 Teaspoon
For dressing
Apple cider vinegar 1/4 Cup (4 tbs)
Dijon mustard 1 Teaspoon
Olive oil 1/4 Cup (4 tbs)
Salt 1 Pinch
Black pepper 1 Teaspoon (as required)

Directions

GETTING READY

1. Remove the thick stem of the kale and chop it finely. Keep aside.

2. To prepare the dressing, in a jar combine apple cider vinegar, Dijon mustard, olive oil, salt and pepper. Shake it well.

MAKING

3. Take a large bowl, put kale, red cabbage, onion, and hazelnuts.

4. Then, top it up with parmesan, and red pepper flakes. Keep it aside.

5. Pour the dressing over the salad. Toss it and allow it to set for about 30 minutes.

SERVING

6. Serve the salad chill.

TIPS

Hazelnuts go well with the tanginess of the salad, but you can always substitute it with anything you desire.

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 456Calories from Fat 363

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 365 mg15.21%

Total Carbohydrates 15 g5%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet