Kale salad with red cabbage, dates and almonds

Kale salad with red cabbage, dates and almonds

This delicious raw kale salad is vegan and has additional vegetables like red cabbage inside. I love topping it with crunchy almonds. It's easy to take with you for a lunch on the go as well!

Course Salad

Cuisine Dutch

Keyword dates, kale, red cabbage

Diet vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 412

Author Simone

Ingredients

300 g kale sliced
2 tbsp extra virgin olive oil
Pinch coarse sea salt
200 g red cabbage finely sliced
5 Medjool dates pitted and finely sliced
2 tbsp nutritional yeast flakes
100 g toasted almonds chopped roughly for the topping

Dressing

2 tbsp olive oil
1 tsp coconut aminos (or soy sauce)
1 tsp mustard
Juice of ½ lime
½ tsp maple syrup

Metric - Us customary

Instructions

To make the salad, place the kale in a large bowl and add the olive oil and some coarse sea salt. Massage the kale with your hands until it shines and shrinks nicely.
Add the red cabbage and mix in the sliced dates, nutritional yeast flakes and chopped almonds.
Make the dressing by mixing the olive oil with the coconut aminos, lime juice, mustard and maple syrup. Mix well and serve with the salad.
The salad also keeps well, making it ideal for a healthy lunch on the go.

Notes

Delicious and easy to take with you for a lunch on the go
You can also add the dressing already in as the flavors get soaked into the kale better
The trick with making raw kale edible is massaging the kale with olive oil and some sea salt. It might sound a bit weird but it is so worth it.
You can store the salad for up to three days in the fridge. Keep the nuts separate if you do so they stay crunchy

Nutrition