Kale Cabbage Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of raw kale and cabbage with edamame, carrots, and almonds, dressed with lemon vinaigrette. Naturally vegan and gluten-free, it's nutritious and quick to assemble.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2-3 cups finely chopped curly kale
- 1 ½ cups thinly sliced purple cabbage
- 1 cup shelled edamame
- 1 cup julienned carrots
- 2-3 TBSP sliced green onions (or finely diced red onion)
- ⅓ cup roasted salted almonds
- 1 clove garlic
- 3 TBSP fresh lemon juice (from 1 large lemon)
- 2 TBSP extra virgin olive oil
- 1 TBSP country dijon mustard
- 2 tsp apple cider vinegar
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 1 tsp honey ()
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
- 249mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.