Low Carb Sweet Kale Salad
Perfect for health-conscious eaters, this Low Carb Sweet Kale Salad brings together a vibrant medley of nutrient-packed veggies and seeds in a flavorful, sugar-free dressing. Featuring hearty kale, crisp purple cabbage, fresh broccoli florets, and crunchy shredded carrots, this recipe is elevated with toasted pumpkin and sunflower seeds for a satisfying texture. The dressing, made with Swerve sweetener, apple cider vinegar, Dijon mustard, and a hint of garlic and lemon, provides a zesty and lightly sweet profile while keeping carbs in check. Ready in just 15 minutes, this quick and easy kale salad is ideal for a refreshing lunch, a side dish for dinner, or meal prep. With its irresistible mix of flavors, this versatile salad is a must-try for those looking for low-carb, gluten-free, and nutrient-rich recipes!
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Recipe Information
Ingredients
- 6 cups Kale
- 1 cup Purple cabbage
- 1 cup Broccoli florets
- 0.5 cup Shredded carrots
- 0.25 cup Pumpkin seeds
- 0.25 cup Sunflower seeds
- 1.5 tablespoons Swerve (granulated sugar substitute)
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons Lemon juice
- 1 teaspoon Minced garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse and pat dry the kale. Remove the stems and roughly chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
Thinly slice the purple cabbage and chop the broccoli florets into small pieces. Add them to the bowl along with the shredded carrots.
Toast the pumpkin and sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Let them cool and add to the bowl.
In a small bowl or jar, whisk together the Swerve, apple cider vinegar, olive oil, Dijon mustard, lemon juice, minced garlic, salt, and black pepper until the dressing is well blended and smooth.
Pour the dressing over the kale mixture. Use clean hands to massage the dressing into the kale for 1-2 minutes to soften the leaves and enhance their flavor.
Toss the entire salad until everything is evenly coated with the dressing.
Divide the salad into individual plates or bowls and serve immediately, or refrigerate for up to 2 days for a chilled salad.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 9.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
