Cabbage And Kale Slaw With Walnut Vinaigrette

Cabbage And Kale Slaw With Walnut Vinaigrette
Yum

This cabbage and kale slaw is all about simple flavors I love, and can’t get enough of. Sadly, despite its run of fame, kale still gets a bit of a bad rap. But to be frank, I think that has to do with two things inparticular: (1) cleaning it and (2) good flavor balance. Both are equally important.

cabbage and kale slaw

Kale is something I use often, what can I say, I’m a big fan of leafy greens. Greens, of all varieties, are healthy to eat and beautiful to look at. But kale, like Brussels sprouts, can often be prepared poorly. But here’s a trick; gently massaging the kale leaves with olive oil is something I’ve blogged about before and it does a truly magical thing–it tenderizes and softens the kale leaves. As an alternative, using baby kale, which is more tender, or thinly slicing kale leaves, like I do in this recipe, are other great options. Think American coleslaw, only better.

cabbage and kale slaw

I call this recipe a slaw, because in addition to the kale, I add shredded red cabbage, which along with the sweet gala apples, adds crunch. Quinoa is another addition and one I love to use in combination with kale. Not only does it add heartiness to a side dish, but it also adds nutty, earthy flavors as well. I dress this simple side with a light, tangy, mustard vinaigrette made with rich, flavorful walnut oil and a sprinkling of chopped walnuts mixed in for some added protein.
cabbage and kale slaw

The simple flavors of this slaw salad are complimentary to one another and nod to healthy, uncomplicated eating I truly relish. I like to serve this cabbage and kale slaw alongside chicken or a simple piece of grilled or oven roasted fish for easy, but healthy, dinner.

Cabbage And Kale Slaw With Walnut Vinaigrette

February 22, 2022
: 6
: 20 min
: 20 min
: 20 min
: easy

By:

Ingredients
  • For the Salad:
  • 1/2 cup quinoa, cooked
  • 1 bunch kale, deveined and thinly sliced
  • 2 cups red cabbage, shredded
  • 2 small gala apples, corned and thinly sliced
  • 1/2 cup walnuts, roughly chopped
  • For the Mustard Vinaigrette:
  • 1 Tablespoon stone ground mustard
  • 1/2 Tablespoon honey
  • 4 Tablespoons apple cider vinegar
  • 3 Tablespoon walnut oil
  • salt and black pepper
Directions
  • Step 1 In a small pot, cook the quinoa per the package instructions, drain well and allow to cool slightly.
  • Step 2 In a large mixing bowl add the kale, cabbage, apples and walnuts and set aside.
  • Step 3 For the Mustard Vinaigrette: In a small mixing bowl, add the mustard, honey, apple cider vinegar and mix well. Slowly whisk in the walnut oil. Season to taste with salt and pepper.
  • Step 4 To Serve: Add the cooled quinoa to the kale mixture. Drizzle the dressing top and toast well to coat. Serve right away.

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