Low Sodium Kale and Cabbage Salad
Elevate your salad game with this vibrant and nutritious Low Sodium Kale and Cabbage Salad, a flavorful medley of fresh vegetables paired with a tangy homemade dressing that's naturally free of excess salt. This heart-healthy recipe combines nutrient-packed kale and crunchy green and red cabbage with colorful additions like grated carrot, crisp bell pepper, and cool cucumber, topped off with the zesty touch of fresh parsley. The dressing features olive oil, fresh lemon juice, apple cider vinegar, and a hint of Dijon mustard and honey, creating a perfectly balanced, no-sodium marinade spiced with garlic and onion powder. Ready in just 20 minutes, this refreshing salad is perfect for light lunches, hearty sides, or guilt-free entertaining! Keywords: low sodium salad, healthy kale recipes, cabbage salad recipe, homemade dressing, heart-healthy salads.
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Recipe Information
Ingredients
- 4 cups Kale leaves
- 2 cups Green cabbage
- 1 cup Red cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Cucumber
- 0.5 cup Fresh parsley
- 2 tablespoons Olive oil
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Start by preparing the vegetables. Wash the kale leaves thoroughly under cold running water, remove the tough stems, and chop the leaves into bite-sized pieces.
Thinly slice the green cabbage and red cabbage into shreds and place them in a large salad bowl.
Peel the carrot and use a grater to shred it or cut it into matchsticks. Add it to the bowl with the cabbage.
Clean the red bell pepper, remove the seeds and core, and slice it into thin strips. Add to the salad mix.
Peel and slice the cucumber into thin rounds or half moons, based on your preference. Add to the bowl.
Chop the fresh parsley finely and sprinkle over the salad mixture.
In a separate small bowl, prepare the low-sodium dressing. Combine olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, and honey. Whisk together until emulsified.
Add ground black pepper, garlic powder, and onion powder to the dressing. Whisk again to combine all ingredients thoroughly.
Pour the dressing over the salad, and using salad tongs, gently toss the ingredients together ensuring everything is well coated.
Allow the salad to sit for about 5 minutes before serving to let the flavors meld. Serve immediately.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 26.1 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2797 mg | 60% | |
*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.
