A delicious sweet kale salad made with a creamy yogurt apple cider dressing. Loaded with good-for-you ingredients like kale, red cabbage, green cabbage, red grapes, sunflower seeds and feta. Perfect as a side dish or for a nourishing lunch!
Why We Love This Salad
- Sweet and salty: perfect combination thanks to the red grapes combined with feta and honey to the apple cider dressing.
- Colourful salad that you just want to dig in.
- In just 15 minutes, you’ll get a nourishing salad.
- Homemade dressing that is easy to make and that will last in the fridge for up to 2 weeks.
A Few Tips to Make This Sweet Kale Salad
- Be sure to finely chop kale and cabbage. This way, the dressing will coat every piece.
- It’s easier to make the dressing in a mason jar. Just pour in all the ingredients and shake them well.
- Crumble the feta with your fingers. We want a piece of feta in every bite.
- It’s even better if you mix the salad with your hands. This way, you‘ll tender the kale.
What’s in the Dressing?
- Greek yogurt: That’s what makes the dressing so creamy. Please use a plain yogurt. Ideally 2%, but 0% will work fine as well.
- Olive oil: I like using extra virgin olive oil for that crisp flavour.
- Apple cider vinegar: buy organic.
- Honey: to balance flavours.
- Dijon mustard: bolder taste compared to yellow mustard.
How to Store Your Salad?
We recommend storing the dressing and the salad separately. Store it in an airtight container for up to 5 days. Perfect for meal prep or an easy lunch during the week.
Sweet and Salty Kale & Cabbage Salad
A delicious sweet kale salad made with a creamy yogurt apple cider dressing. Loaded with good-for-you ingredients like kale, red cabbage, green cabbage, red grapes, sunflower seeds and feta. Perfect as a side dish or for a nourishing lunch!
Ingredients
- Salad
Kale : 2 1/2 cups of shredded kale
Red cabbage : 1 1/2 cup, finely chopped
Green cabbage : 1 ½ cup, finely chopped
Radish : ½ cup finely chopped in half moon shape
Red grapes : ½ cup cut in half
Sunflower seeds : ½ cup
Fêta : ½ cup shredded
Parsley : ¼ cup finely chopped (optional)
- Dressing
1/4 cup of plain greek yogurt (2%)
1/8 cup of apple cider vinegar
1/8 cup of honey
1/4 cup of olive oil
1/2 tsp of dijon mustard
Salt & pepper
Instructions
- In a small bowl or mason jar, mix all ingredients for the dressing.
- Finely chopped ingredients for the salad and poor in a bowl. Mix well.
- Add dressing (quantity as you prefer) and mix well. It’s even better if you mix the salad with your hands. That way, you are going to tender the kale.
- Keep the leftover dressing in the fridge, up to 2 weeks.
Pingback: Caesar Salad, Tahini Dressing and Roasted Chickpeas | Dash of Honey
Pingback: Maple Pecan Crusted Salmon (30-Minute Dinner) | Dash of Honey
Pingback: Roasted Carrot Farro Salad with Orange Dressing | Dash of Honey