Kale & Red Cabbage Salad Recipe
This salad is great to make in advance and use through the week. Some of you will want to tone down on the mustard and add a little honey. I’m a fan of sour flavors over sweet, so I use more mustard than some do. Just taste and adjust.
Kale & Red Cabbage Salad
You'll be so happy you made this salad in advance, to grab from the fridge throughout the week.
Ingredients
- 1 bunch lacinato kale
- 1/4 head red cabbage
- 1/4 pound green beans
- 2-3 carrots
- shishito peppers
- cherry tomatoes
- sea salt
- black pepper
Dressing
- 3 cloves garlic
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp dijon mustard
Instructions
- Boil a small pot of water. Heat a small pan on low heat with a little avocado oil. Use just enough water to fully cover the green beans. Once the water comes to a boil add the green beans and turn off the heat. Let the beans sit for 3 minutes, then remove them from the water and onto the pan. Turn up the heat to medium and char the beans, while tossing them for a few minutes. Remove the beans from the pan. Turn the heat to low.
- Smash 3 garlic cloves, pull off the skin and chop them in bits. Add the garlic and some shishito peppers to a pan. Cook the garlic on one side of the pan, the peppers on another. Toss the peppers so they're browned and cooked through. Stir the garlic.
- Slice out the stems of the kale leaves and then chop the leaves. Thinly slice the red cabbage. Grate the carrots.
- Add the kale leaves and cabbage to a salad bowl. Add a little bit of olive oil and massage the leaves. Add the green beans and on top. Pour the dressing all over. Then add some shishito peppers and sliced cherry tomatoes.
Dressing
- In a measuring cup, whisk all ingredients including the sautéed garlic.
Notes
I'm a fan of sour flavors so some of you might want to use less mustard, and add a little honey.
