Kale, Red Cabbage & Carrot Salad With Honey Mustard Vinaigrette Recipe

Name: Kale, Red Cabbage & Carrot Salad With Honey Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 bunch Curly Kale, Thoroughly Washed, Stemmed And Shredded; 1/2 heads Red Cabbage, Cored And Shredded; 2 whole Carrots, Peeled And Shredded; 1 whole Granny Smith Apple; 1 whole Avocado; 4 whole Hard Boiled Eggs (optional); 1/2 cups Roasted, Unsalted Sunflower Seeds; FOR THE VINAIGRETTE:; 2 cloves Garlic, Peeled; 2 teaspoons Dry Mustard; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Rice Wine Vinegar; 1/4 cups Fresh Lemon Juice; 2 Tablespoons Raw Honey; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper

Servings: persons

FOR THE SALAD:
1 bunch Curly Kale, Thoroughly Washed, Stemmed And Shredded
1/2 heads Red Cabbage, Cored And Shredded
2 whole Carrots, Peeled And Shredded
1 whole Granny Smith Apple
1 whole Avocado
4 whole Hard Boiled Eggs (optional)
1/2 cups Roasted, Unsalted Sunflower Seeds
FOR THE VINAIGRETTE:
2 cloves Garlic, Peeled
2 teaspoons Dry Mustard
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Rice Wine Vinegar
1/4 cups Fresh Lemon Juice
2 Tablespoons Raw Honey
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper

1
Prepare the vinaigrette. Mince the garlic and whisk together the garlic and all of the other vinaigrette ingredients in a bowl. You can also use an immersion blender or food processor for this step and just throw the garlic cloves in whole. Store vinaigrette in an airtight container in the fridge until ready to use.
2
In a very large bowl or serving dish, add the shredded kale, cabbage, and carrots. Drizzle the vinaigrette on top and toss to combine. I prefer to do this step several hours ahead of time or even the night before to allow the dressing to meld with the veggies and soften the kale. Then just cover the bowl with plastic wrap and refrigerate until ready to use.
3
Just before serving, core then dice the apple into 1 inch pieces. Peel, pit and dice the avocado into bite size pieces. Dice peeled hard boiled eggs, if using.
4
Divide kale mixture among 4 serving bowls. Top each salad with 1/4 of the apple, avocado, and egg, if using. Sprinkle each bowl equally with sunflower seeds, and season with additional freshly ground black pepper to taste.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE SALAD:, 1 bunch Curly Kale, Thoroughly Washed, Stemmed And Shredded, 1/2 heads Red Cabbage, Cored And Shredded, 2 whole Carrots, Peeled And Shredded, and more.

Yes, Kale, Red Cabbage & Carrot Salad With Honey Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale, Red Cabbage & Carrot Salad With Honey Mustard Vinaigrette

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