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
