November 24th, 2024
Recipes
Kale and Cabbage Salad with Toasted Almonds
Valentina P
- Difficulty
•
- Time 20"
Kale and Cabbage Salad with Toasted Almonds! Massaged kale mixed with cabbage and toasted almonds in a mustard and olive oil vinaigrette. We think this salad actually tastes even better after a day of absorbing its dressing.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 bunch lacinto or dino kale (about 6 handfuls)
- 1/2 small green cabbage (about 4 handfuls)
- 1 cup sliced almonds For the Dressing
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon shallot, minced
- 2 teaspoons apple cider vinegar
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven the 350 degrees Fahrenheit. Spread the almond slices evenly on a baking sheet and bake for 6 to 8 minutes, or until golden. Keep an eye on them to avoid burning. Transfer immediately to a dish and set aside.
- Step 2: Whisk together the dressing ingredients. Set aside.
- Step 3: Wash and dry the kale. Remove the hard stems. Thinly slice the cabbage. Transfer the kale leaves and the sliced cabbage to a mixing bowl and add a splash of the dressing. Use your hand to massage the dressing into the greens for 15 seconds, or until softened.
- Serve: Add the toasted almonds to the salad, along with additional dressing, to taste. Enjoy. This heartier salad actually tastes better when it has rested in the dressing for a few hours.
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Kale and Cabbage Salad with Toasted Almonds
PT20M 1 bunch lacinto or dino kale (about 6 handfuls) 1/2 small green cabbage (about 4 handfuls) 1 cup sliced almonds 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons apple cider vinegar salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
