Are you looking for a fresh, vibrant, and satisfying salad that's bursting with flavor? This chopped kale and cabbage salad will become your new go-to!
The combination of kale, cabbage, quinoa, and crunchy vegetables makes for a hearty dish, while the herb-packed dressing brings everything together in a way that's totally irresistible. Whether you're meal prepping for the week or serving a side dish at dinner, this salad is the perfect balance of crunchy, fresh, and nourishing.
What makes this salad extra special is the homemade dressing, made with fresh herbs like basil, parsley, dill, and spinach. It's so simple to whip up and transforms the salad into a vibrant, flavorful experience.
If you love salad recipes you can also try this High Protein Bean Salad and this Mediterranean Pearl Couscous Salad
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Ingredients
Notes on the Ingredients:
- Cabbage: You can buy cabbage year-round at most grocery stores. Choose firm heads without yellowing leaves.
- Baby Cucumbers: They are small, crunchy, and mild in flavor.
- Spring Onions: You can buy spring onions in bunches at the grocery store. They have a mild onion flavor with a bit of sweetness.
- Kale: Kale is available at most grocery stores. It's a nutrient-dense leafy green with a hearty texture.
- Quinoa: Available in the grains section, quinoa is a high-protein, gluten-free grain.
- Lemon Juice: You can buy fresh lemons year-round for fresh juice.
- Red Wine Vinegar or Rice Vinegar:
Found in the vinegar aisle, they add a tangy kick to dressings. - Garlic:
Fresh garlic is available year-round, offering a bold, savory flavor. - Shallot:
You can buy shallots in the produce section. They offer a milder, sweeter flavor than onions. - Fresh Herbs: Found in the herb section, adds a fresh, bright flavor to dishes.
- Spinach: Spinach is a soft, mild green full of nutrients.
- Pumpkin Seeds: Available in the nuts and seeds aisle, these seeds add a crunchy texture.
See recipe card for quantities.
Chopped Kale and Cabbage Salad Step-by-step instructions
Step 1: Finely chop the cabbage, cucumber, kale, and green onion. Add everything to a large salad bowl with the quinoa
Step 2: In the blender and the dressing ingredients. Blend until you obtain a smooth texture.
Step 3: Pour the dressing over the salad, and mix well to combine everything.
Step 4: You can serve it immediately. It's delicious! But if you wait for 1 hour, the flavor will have developed, and it will be even more flavorful.
Tips
Make Ahead: This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 3 days. Just keep the dressing separate if you plan to store it longer, and add it just before serving.
Perfect for Customization: Want to add more protein? Try adding some grilled chicken, chickpeas, or feta cheese to turn this into a heartier meal.
Seasoning: Be sure to taste the dressing before adding it to the salad. Sometimes a little extra salt or lemon juice is needed to really bring out the flavors.
Fresh Ingredients: Fresh is always best! Using freshly chopped vegetables and herbs really makes a difference in the flavor and texture of the salad.
Variations of the Salad
Add Protein: For a more filling meal, try adding grilled chicken, shrimp, or roasted chickpeas.
Cheese Lovers: If you enjoy cheese, try crumbling some feta or goat cheese on top for an added layer of flavor.
Spicy Twist: Add a little heat to the dressing by mixing in a pinch of red pepper flakes or a drizzle of hot sauce.
What to Serve With:
- This salad pairs wonderfully with grilled chicken, salmon, or even a side of roasted sweet potatoes. For a lighter meal, it's also great with a bowl of soup or as a refreshing side dish for any summer barbecue or picnic.
Storage:
- Store the salad in an airtight container in the refrigerator for up to 3 days. It's a perfect meal prep option as it keeps well for several days, and the quinoa and cabbage hold up nicely without getting soggy. If you're making it ahead of time, I recommend storing the dressing separately and adding it just before serving to keep the salad fresh and crunchy.
FAQ's
Can I use other greens besides kale?
Yes! If you don't like kale, you can substitute it with spinach, arugula, or even mixed greens. Each will give the salad a different flavor and texture.
Can I make the dressing ahead of time?
Absolutely! You can make the dressing up to 3 days ahead of time and store it in the fridge. Just give it a good shake or stir before using.
Recipe
Chopped Kale and Cabbage Salad
Equipment
- Large salad bowl
- Blender or food processor
- Knife and cutting board
- Measuring spoons and cups
- Salad tongs or spoon for mixing
Ingredients
Salad
- 1 small cabbage finley chopped
- 3 baby cucumbers diced
- 4 spring onions sliced
- 3 cup kale finely chopped
- 2 cups cooked quinoa
Dressing
- ยผ cup lemon juice
- ยผ cup olive oil
- 2 tablespoon red vinegar or rice vinegar
- 2 cloves garlic
- 1 small shallot
- ยฝ cup fresh basil
- ยฝ cup fresh parsley
- ยฝ cup fresh dill
- 1 cup spinach
- โ cup pumpkin seeds
- 1 teaspoon salt
Instructions
- Start by washing and chopping all your salad vegetables. I recommend finely chopping the cabbage, kale, and cucumbers for the best texture. You can also use a food processor to save time on chopping, but I personally love the fresh texture that hand-chopping provides. Add everything to a large salad bowl along with the cooked quinoa. You can make the quinoa in advance and let it cool down before mixing it into the salad.
- In a blender, combine the lemon juice, olive oil, red wine vinegar (or rice vinegar), garlic, shallot, basil, parsley, dill, and spinach. Blend until smooth. This dressing will have a slightly creamy texture thanks to the spinach and herbs, giving it that extra boost of freshness and flavor. You can adjust the consistency by adding a little more olive oil or water if it's too thick for your liking.
- Pour the freshly made dressing over the salad and quinoa mixture. Use salad tongs or a spoon to toss everything together, ensuring each piece is well coated in the herby goodness. This salad can be served immediately, but I highly recommend letting it chill for about an hour. This allows the flavors to meld together beautifully, making the salad even more delicious!
- Serve the salad immediately after mixing, or let it sit for an hour to allow the flavors to develop. Either way, it's a delight! Top with a sprinkle of pumpkin seeds or your choice of crunchy topping for that extra texture.
Notes
- Make Ahead: This salad is great for meal prep! You can prepare the salad and dressing in advance and store them separately in the fridge. Combine them just before serving for the freshest taste.
- Customize Your Greens: If you prefer a milder flavor, swap out the kale for spinach or arugula. These greens offer a softer texture and a slightly different flavor profile.
- Dressing Tip: The dressing can be made up to 3 days in advance. Store it in an airtight container in the fridge and shake it well before using. This will allow the flavors to meld together and develop even more.
- Add Protein: For a more filling meal, try adding grilled chicken, chickpeas, or tofu. This will elevate the salad to a full meal while keeping it healthy and delicious.
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