Soy-Free Kale and Cabbage Salad
Looking for a nutrient-packed, allergen-friendly dish that’s as delicious as it is wholesome? This Soy-Free Kale and Cabbage Salad is a vibrant blend of fresh kale, crunchy green cabbage, sweet carrot, and zesty red onion, all dressed in a tangy homemade lemon-honey vinaigrette. Toasted sunflower seeds add a delightfully nutty crunch, while the soy-free recipe caters to dietary preferences without compromising flavor. With just 20 minutes of prep time and no cooking required, this healthy salad is perfect for busy weeknight dinners, meal prep, or as a refreshing side dish for any occasion. Bursting with antioxidants, fiber, and flavor, it’s a crowd-pleaser that’s ready to brighten your plate!
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Recipe Information
Ingredients
- 4 cups kale leaves
- 2 cups green cabbage
- 1 large carrot
- 0.5 medium red onion
- 0.25 cup sunflower seeds
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
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 until you have 2 cups of shredded cabbage.
Peel the carrot and grate it using a box grater or cut into thin matchsticks.
Thinly slice the red onion into half-moon shapes.
In a large mixing bowl, combine the chopped kale, shredded cabbage, grated carrot, and sliced red onion.
In a small skillet over medium heat, toast the sunflower seeds until golden and fragrant, about 3 minutes. Stir frequently to prevent burning. Remove from heat and let them cool.
In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the salad mixture and toss gently until the vegetables are evenly coated.
Add the toasted sunflower seeds to the salad and toss again to incorporate.
Adjust seasoning to taste, if necessary. Serve immediately or allow flavors to meld in the refrigerator for up to an hour before serving.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 30.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2153 mg | 46% | |
*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.
