Kale and Red Cabbage Slaw is an easy and delicious salad. The red cabbage adds crunch and color. Finish it off with a lemon vinaigrette and you have a refreshing winter salad though you will want to make it year-round.
Do you enjoy eating salads? If you do, you will love this Kale and Red Cabbage Salad tossed with a simple lemon vinaigrette. It is delicious on its own or paired as a side salad with Roasted Chicken, grilled steak, or roasted pork tenderloin. You can also use it as a topping on a sandwich or burger.
If you have read some of my other blog posts, you know that my husband is not a fan of vegetables.
Fortunately, over the years he has been willing to expand his palate. Since we normally have a salad with our dinner I like to change it up so it is not boring.
Recently I went out on a limb and made this salad with kale and red cabbage. I dressed it with his favorite lemon vinaigrette and he liked it! He says he especially likes the "crunch" from the cabbage.
If you have finicky eaters, give this salad a try!
A Healthy Salad
Kale and red cabbage are healthy for you. They are nutrient-dense and packed with vitamins and nutrients and high in fiber. Because they are low in carbohydrates they are also low in calories.
The bottom line is that this salad is easy to make, requires only a few ingredients, and tastes great!
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Simple List of Ingredients
- Lacinato kale is often called dinosaur kale because of its bumpy leaves that look like reptile skin. It is also known as Tuscan kale because it has long been cultivated in the Tuscany region of Italy. You can use curly kale in the recipe but the leaves are tougher than the Lacinato kale.
- Red cabbage adds color and crunch to the salad.
- Lemon juice- Be sure to use fresh lemon juice that you have squeezed from a lemon. It makes a world of difference!
- Olive oil-canola or vegetable oil can be substituted.
- Kosher salt-if you use a fine grind salt, use half the amount (½ teaspoon).
- Parmesan cheese is used to finish off the salad. It is optional but I think the saltiness adds great flavor to the salad.
That's it! You only need a few ingredients to make this delicious salad.
Let's Make This Simple Salad
Remove the leaves by holding the bottom part of the stem with one hand and pulling the leaves down the stem.
Stack the kale leaves on top of each other and cut the leaves into very thin slices.
Place the shredded kale in the basket of a salad spinner. Rinse the kale with cold water and spin it dry.
Rinse the cabbage under cold water. Slice it into thin slices or ribbons.
Place the kale and cabbage in a bowl. You can combine the salad in the bowl that you plan to serve it in.
Make the dressing. Add the oil to the lemon juice.
Add the salt to the lemon juice and oil.
Whisk it until it is combined.
Drizzle the dressing on the kale and cabbage. Toss to combine.
Make parmesan curls using a vegetable peeler.
Add as many parmesan curls as you like.
Toss everything together.
Enjoy this lemony and crunchy salad!
Don't Miss These Tips
- Be sure not to use the stems in the salad. They are tough and do not taste good.
- Let the salad sit for 30 minutes or so. This will soften the kale and allows the flavors to mellow.
Common Questions
You will need to wash the leaves before you cut them. Wash each leaf under cool running water. Dry the leaves with a paper or clean cloth towel. Then proceed to cut the kale into thin ribbons or strips.
Yes, you can even add the vinaigrette. Unlike other lettuce, kale and cabbage stay crisp for a few days. Just be sure to store the salad in the refrigerator.
Equipment
- Scale
- Cutting board
- Chef's knife
- Salad spinner if you have one.
- Medium and small bowl.
- Small whisk
- Salad tongs
- Measuring cups and spoons
Storage Tips
Store leftovers in an airtight container for up to 3 days.
A great thing about this salad is that you can make it ahead and it stays crisp for several days. Make extra and eat it for lunch the next day.
Recipe Variations
You can customize this salad in various ways. Try one or two of the following:
- Add 2 tablespoons of dried cranberries or raisins if you would like a bit of sweetness.
- For additional crunch add 2-3 tablespoons sliced or slivered almonds. To take the flavor to the next level, toast the almonds before adding them to the salad.
- Try feta cheese in place of parmesan cheese.
What to Serve with Kale and Red Cabbage Salad?
This salad is a great side dish to so many meals. It is delicious with Chicken Schnitzel or this Italian Sheet Pan Chicken. Serve it with Tomato Soup for a light dinner or a filling lunch.
Top the salad with Grilled Chicken and serve it with a warmed baguette. If you need a dish for a potluck, this would be perfect since the salad gets better the longer it sits.
The options are endless!
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
Easy Kale and Red Cabbage Slaw with Parmesan Cheese Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
Description
Looking for a healthy and flavorful side dish? This Kale and Red Cabbage Slaw recipe is the perfect way to add color and nutrients to your meal.
Ingredients
- 6 ounces (1 bunch) Lacinato Kale (4 cups shredded) also known as dinosaur or Tuscan kale
- 6 ounces (½ a small head) red cabbage, core removed
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Remove the leaves by holding the bottom part of the stem with one hand and pulling the leaves down the stem.
- Stack the kale leaves on top of each other and cut the leaves into very thin slices.
- Place the shredded kale in the basket of a salad spinner. Rinse the kale with cold water and spin it dry. Note: If you do not have a salad spinner, thoroughly wash the kale leaves and dry them with a paper or cloth towel. Then stack the leaves and cut them into thin slices.
- Rinse the cabbage under cold running water. Slice it into thin slices.
- Place the kale and cabbage in a bowl. You can combine the salad in the bowl that you plan to serve it in.
- Make the dressing. Add the oil to the lemon juice. Add the salt to the lemon juice and oil. Whisk to combine.
- Drizzle the dressing on the kale and cabbage. Toss to combine.
- Make parmesan curls using a vegetable peeler.
- Toss and enjoy!
Notes
- Be sure not to use the stems in the salad. They are tough and do not taste good.
- Let the salad sit for 30 minutes or so. This will soften the kale and allows the flavors to mellow.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 94
- Sugar: 2.6 g
- Sodium: 609 mg
- Fat: 7.5 g
- Carbohydrates: 6.9 g
- Protein: 2.4 g
- Cholesterol: 0 mg
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Ayesha
I made this last night for dinner and my family loved it! It's a nice change from our regular weeknight salad. I made extra and had it for lunch the next day. Delish!