This scrumptious kale and cabbage salad in creamy honey mustard dressing will make you feel as vibrant and colorful as it looks! Kale and cabbage are both "cruciferous vegetables," which have been shown to reduce inflammation, lower the risk of cancer, and promote cell detoxification. Additionally, they provide tons of antioxidants, vitamin C, vitamin A, potassium, and fiber (source). This is another perfect make-ahead recipe (like my Rainbow Quinoa Salad and Quinoa with Kale, Onion, and Grape Tomatoes recipes) that stays well in the fridge for days. Take it to work or school and enjoy the burst of energy and flavor in every bite!
Cost per serving: $0.80
Calories per serving: 100
Equipment you'll need: blender
Calories per serving: 100
Equipment you'll need: blender
This recipe was adapted from Rawmazing. Find it here.
Ingredients: makes 6 servings
4 cups purple cabbage, chopped
4 cups kale, chopped
1 cup shredded carrots
4 cups purple cabbage, chopped
4 cups kale, chopped
1 cup shredded carrots
For the dressing:
1 tsp cornstarch + 1/4 cup water
1/2 cup cashews
3/4 cup water
18 drops liquid stevia (or 2 Tbsp agave)
2 Tbsp dijon mustard
juice of 2 lemons
Method:
1. Combine cornstarch and water. This creates an awesome substitute for oil! I learned this trick from the FatFreeVegan.
2. Add all dressing ingredients to blender and blend until smooth.
3. Add cabbage, kale and carrots to salad bowl. Top with dressing, toss, and enjoy!
1. Combine cornstarch and water. This creates an awesome substitute for oil! I learned this trick from the FatFreeVegan.
2. Add all dressing ingredients to blender and blend until smooth.
3. Add cabbage, kale and carrots to salad bowl. Top with dressing, toss, and enjoy!
