Crunchy Asian Cabbage and Kale Salad
There is something incredibly grounding about prepping fresh greens for a vibrant, textured salad. This Crunchy Asian Cabbage and Kale Salad has become a true staple in my kitchen when I'm craving a meal that feels both deeply nourishing and satisfyingly crisp. By finely shredding earthy kale and sweet green cabbage, then tossing them with a zesty, maple-garlic vinaigrette, you get a beautiful balance of flavors that holds up perfectly for lunches or gatherings. The absolute best part? The rich, nutty crunch of roasted cashews tossed in right at the end. It's a simple, wholesome dish that brings a burst of fresh energy to the table.
Ingredients:For the Salad
- 120g Kale (washed, pat dried, and stems removed)
- 400g Green cabbage
- 45g Spring onion
- 20g Parsley
- 110g Roasted cashews
Ingredients:For the Salad Dressing
- 4 tbsp Olive oil
- 2 tbsp White vinegar
- 2 tbsp Maple syrup
- 1 clove Minced garlic
- ½ tsp Toasted sesame oil
- ¼ tsp Cayenne pepper
- ¼ tsp Black pepper
- Salt
Instructions:
- Finely chop the green cabbage, kale, spring onion, and parsley. Place the shredded vegetables into a large mixing or serving bowl.
- Add all of the salad dressing ingredients—the olive oil, white vinegar, maple syrup, minced garlic, toasted sesame oil, cayenne pepper, black pepper, and salt—into a small jar. Secure the lid and shake vigorously until well combined.
- Pour the prepared dressing over the chopped vegetables. Toss thoroughly to ensure the kale and cabbage are beautifully coated and begin to soften slightly in the vinaigrette.
- Just before serving, toss in the chopped roasted cashews to keep them perfectly crunchy. Enjoy immediately!
