Crunchy Cabbage, Carrot and Kale Salad

This simple salad makes a great side dish, and especially pairs well with a grilled fish or seafood.


– 1 10oz bag of matchstick carrots (you could also use bagged coleslaw or bagged broccoli slaw)
– 1/2 head of purple cabbage, chopped
– ½ cup toasted sliced almonds*
– 1/8 cup toasted sesame seeds
– ½ cup toasted sunflower seeds

For the dressing:
– Salt and pepper to taste
– 1/2 cup Extra virgin olive oil (or use a combination of olive oil and toasted sesame oil)
– 1/3 cup sugar (use less if desired)
– 1/3 cup vinegar (rice vinegar or champagne vinegar work the best, but you can also use red vinegar)

Toast the nuts/seeds (see below note).  Assemble the dressing and coat vegetables (slaw).  Prior to serving, add the toasted nuts.

Optional: Kale chips are a great topping and add some great crunch!

* To toast the sesame seeds and sunflower seeds, roast in a pan with a bit of oil or bake on a cookie sheet lined with aluminum foil and sprayed with Spectrum Olive Oil spray.  Watch the nuts/seeds closely as you want them to brown but not burn.

Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

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