This Winter Kale & Red Cabbage Salad is a crisp, vibrant dish that brings together the bold textures and flavors of seasonal produce. Shredded red cabbage and kale are paired with sweet carrots, juicy pomegranate seeds, and a tangy vinaigrette for a refreshing and nourishing winter salad. Whether served as a colorful side or a light plant-based lunch, it’s a wholesome bowl of seasonal goodness.
Why You’ll Love This Recipe
This salad is as nutritious as it is beautiful. The sturdy kale and cabbage provide crunch and lasting texture, while pomegranate seeds add bursts of sweetness and antioxidants. The vinaigrette—made with apple cider vinegar, lemon juice, Dijon, and maple syrup—perfectly balances tangy, sweet, and savory notes. It’s naturally gluten-free, vegan, and ideal for meal prep, holiday tables, or a fresh reset after heavy meals.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad:
- 2 cups red cabbage, finely shredded
- 1 ½ cups kale, destemmed and thinly sliced
- 1 large carrot, julienned or grated
- ½ cup pomegranate seeds
- 2 tbsp fresh parsley, chopped (optional)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt and black pepper to taste
directions
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper until emulsified.
- In a large mixing bowl, combine the shredded red cabbage, sliced kale, grated carrot, and parsley if using.
- Pour the dressing over the salad and toss thoroughly to ensure even coating.
- Add the pomegranate seeds and toss gently to combine.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the kale to soften.
Servings and timing
- Prep Time: 15 minutes
- Chill Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories per serving: 180 kcal
Variations
- Add Protein: Top with chickpeas, quinoa, or grilled chicken for a more filling meal.
- Nutty Crunch: Add chopped walnuts, almonds, or sunflower seeds for extra texture.
- Fruit Swap: Use dried cranberries or fresh orange segments instead of pomegranate.
- Creamy Dressing: Mix in a spoonful of tahini or Greek yogurt for a creamier vinaigrette.
- Spiced Kick: Add a pinch of ground cumin or a dash of chili flakes to the dressing.
storage/reheating
This salad stores well in the refrigerator for up to 2 days in an airtight container. Since the ingredients are hearty, they hold up to the dressing without wilting quickly. For best texture, add pomegranate seeds just before serving. This salad is meant to be enjoyed chilled or at room temperature—no reheating required.
FAQs
What’s the best dressing for a winter kale salad?
A tangy vinaigrette with apple cider vinegar, lemon juice, Dijon mustard, and a touch of sweetness balances the bitterness of kale and complements winter vegetables.
Can I make this salad in advance?
Yes, it’s ideal for meal prep. Assemble the salad and add the dressing just before serving or let it marinate for extra flavor.
Do I need to massage the kale?
Massaging kale with the dressing or a bit of olive oil helps soften its texture and mellow its flavor, especially if it’s curly kale.
Can I use green cabbage instead of red?
Yes, green cabbage can be substituted, though red cabbage adds more color and a slightly stronger flavor.
Is this salad vegan?
Yes, when made with maple syrup instead of honey, the recipe is completely vegan.
What type of kale is best for this recipe?
Lacinato (dinosaur) kale or curly kale both work well. Just be sure to remove the tough stems and slice thinly.
How do I prevent the salad from getting soggy?
Because kale and cabbage are sturdy greens, they stay crisp longer than most lettuce. Store dressed salad for up to two days, or dress right before serving for extra crunch.
Can I add cheese to this salad?
Yes, crumbled feta or shaved Parmesan can add a nice salty balance to the sweet and tangy flavors.
Are pomegranate seeds necessary?
They add a lovely burst of sweetness and color, but can be substituted with dried fruit or omitted altogether.
Is this salad good for detox or cleansing diets?
Yes, it’s packed with fiber, antioxidants, and nutrients, making it a great choice for clean eating and detox-friendly meals.
Conclusion
This Winter Kale & Red Cabbage Salad is a nutrient-packed, flavor-forward dish that celebrates the best of seasonal produce. With its crunchy texture, vibrant color, and zesty dressing, it’s as enjoyable to eat as it is healthy. Whether you’re looking for a fresh side dish or a light, satisfying lunch, this salad is sure to become a cold-weather staple.
Print
Winter Kale & Red Cabbage Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Winter Kale & Red Cabbage Salad is a vibrant, nutrient-packed dish featuring finely shredded cabbage, tender kale, carrots, and juicy pomegranate seeds, all tossed in a zesty vinaigrette. This plant-based winter salad is the perfect side dish or refreshing lunch to brighten chilly days.
Ingredients
For the Salad:
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2 cups red cabbage, finely shredded
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1 1/2 cups kale, destemmed and thinly sliced
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1 large carrot, julienned or grated
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1/2 cup pomegranate seeds
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2 tbsp fresh parsley, chopped (optional)
For the Dressing:
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3 tbsp olive oil
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1 tbsp apple cider vinegar
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 tsp maple syrup or honey
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Salt and black pepper to taste
Instructions
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In a small bowl or jar, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper. Set aside.
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In a large bowl, combine shredded red cabbage, kale, carrot, and parsley.
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Pour dressing over the salad and toss thoroughly to coat.
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Add pomegranate seeds and gently mix again.
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Let sit for 10 minutes to allow the vegetables to soften slightly and absorb the dressing.
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Serve chilled or at room temperature.
Notes
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Massage kale with a bit of the dressing before mixing to make it more tender.
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Swap in orange segments or dried cranberries for a variation on sweetness.
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Keeps well in the fridge for 1–2 days—great for meal prep.
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Vegan and gluten-free as written.
- Prep Time: 15 minutes
- chill time: 10 minutes
- Category: Salad / Side Dish
- Method: Tossed / No-Cook
- Cuisine: Plant-Based
