Winter is coming and it’s time for comfort foods. This kale & cabbage salad with raisins and apples will provide you with all the vitamins that you need to stay healthy in cold weather. The best part about this recipe? There’s no cooking required! All you have to do is chop up your ingredients, mix them together, let it sit for a while, and enjoy!
This healthy dish can be made vegetarian or vegan by using vegetable broth instead of chicken broth to “sauté” the vegetables. It tastes great either way though so try it both ways if you’re not sure which version to make!
The Kale & Cabbage Salad with Raisins and Apples recipe is also great for meal prepping. Just make the dressing ahead of time, chop up your ingredients and store them separately in airtight containers to add on top later!
-chopped kale leaves (enough for one person)
-raisins or dried cranberries -apples, chopped into chunks -balsamic vinegar or apple cider vinegar Dressing Ingredients: ½ cup olive oil (or vegetable broth) ¼ teaspoon salt ⅛ teaspoon pepper ¼ teaspoons garlic powder ¼ cups balsamic vinegar or apple cider vinegar
Step One: In a bowl, whisk together olive oil or vegetable broth, salt and pepper.
Step Two: Add in garlic powder and balsamic vinegar to the dressing mixture. Whisk until well combined with no lumps remaining. If you’re using apple cider vinegar instead of balsamic, then add a teaspoon of honey to the dressing mixture as well.
Step Three: In a large bowl, toss together kale leaves or other leafy green vegetable with shredded cabbage and chopped apples.
Step Four: Add in almond slivers (or make your own by slicing almonds into thin strips) and raisins or dried cranberries. Top with any dressings you have on hand!
Step Five: Place salad ingredients in airtight containers for later use if desired, making it easy to just grab-and-go when healthy eating is required during busy days at work!
Step Six: Cover or seal containers and refrigerate for up to four days. You can also store the salad in a well-sealed container at room temperature for about three days, but it’s best fresh!
The key is to massage them with your hands so they’re all wilted and mixed together nicely before adding any dressing (you’ll see what I mean below).
Step Seven: Add some salt and pepper to taste if desired.
Step Eight: Pour balsamic vinegar into a small bowl; add garlic powder, black pepper, oregano leaves or dried basil, thyme leaves or dried thyme sprigs, paprika flakes or ground cumin seed, brown sugar plus cinnamon stick (optional), then whisk together.
Add a little olive oil to the balsamic mixture from earlier and whisk again until emulsified, then pour over your salad and mix well with tongs or spatula to coat evenly.
Step Nine: Add raisins (or other dried fruit), chopped apples–whatever you like! Just make sure it’s something that will not go bad quickly if left out on a countertop for four days).
Cover containers with lids or plastic wrap and store in refrigerator up to four days before using or serving.
If desired, serve on top of mixed greens as lettuce cups; add shredded cheese like Parmesan, Asiago, Gouda, Swiss…get creative!
- Be aware of the level of acidity. Lemon juice, vinegar, and other dressings may affect how well kale is able to be digested.
- Kale leaves can also be added raw into salads or juices for a great flavor!
- Be creative – try adding cranberries instead of raisins in this salad recipe if you are looking for an alternative option with similar flavors!
- Remember these tips when you are preparing this healthy dish!
- If the recipe calls for apple cider vinegar, replace it with lemon juice or a lower acidity vinegar if preferred.
- Add kale as one of your favorite raw leafy greens to any salad and pair it with other tasty vegetables like tomatoes and cucumbers.
- Include some fresh fruit such as apples or melon for added nutrients, flavor, and sweetness to a dish. Bring out all the flavors by lightly sautéing onion along with garlic cloves (if desired) before adding ingredients into the bowl so they can soak up more flavor.
- Cooking kale can be tricky. It’s best to add the kale after the other vegetables have been cooking for a few minutes so that it doesn’t overcook and become too soggy or lose its vibrant color.
If you’re looking for a quick, low calorie lunch recipe then this Kale & Cabbage is perfect! You’ll get your daily serving of leafy greens in just one dish while also getting some protein from eggs and cheese as well as plenty of fiber-rich whole grains!