Kale and Cabbage Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty raw salad of kale and cabbage with broccoli, chickpeas, and sunflower seeds dressed in creamy nutritional yeast. Substantial and plant-forward, it works as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups kale (approx. 1 bunch, de-stemmed and shredded)
- 4 cups red cabbage (shredded)
- 1 medium crown broccoli (chopped into bite-size pieces)
- 1 15-ounce can chickpeas (drained and rinsed)
- ⅓ cup roasted unsalted sunflower seeds
- 1 avocado (sliced)
- ¾ cup nutritional yeast dressing (see recipe)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 427mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 599mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.