Kale Fennel Cabbage Salad

Earthy kale, fresh fennel, and hardy cabbage give this salad a really good crunch. Paired with all the extra fixings and a sweet tangy dressing, this one is a winner.

Since it’s extra hardy, this salad will easily last 2-3 days in the fridge if it needs to. Just refresh with a little extra dressing come time. The sweet and tangy honey lime tahini dressing makes it.

Kale Fennel Cabbage Salad

Serves 2, more as a side salad

Ingredients

• 1 bunch dino kale, stems removed and finely chopped
• 1 larger fennel bulb, finely sliced
• 1 cup finely sliced cabbage, green or red
• 1/2 cup red onion, thinly sliced – I leave in rings
• 1/4 cup dried cranberries, linked cranberries have sunflower oil, but cleanest I’ve seen..
• 1 jalapeno, seeded and finely sliced
• Honey Lime Dressing, whisked together in a small bowl
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1 TBSP raw honey
  • 1 minced garlic clove
  • 1/2 tsp dried ground mustard
  • 1 TBSP water
  • 2 TBSP tahini, more to taste

Method

Add the kale, fennel, cabbage, red onion, dried cranberries, and jalapeno to a large mixing or serving bowl. Pour in the dressing and mix everything together with your hands until well coated. ENJOY!

View this post on Instagram

A post shared by Riane | Recipes, Wellness + Beauty (@herhealthystyle)

Pin, Save, + Share the Love on Pinterest:

Kale Brussels Maple Tahini Salad

Kale Quinoa White Bean Salad

Thank you so much for joining me here! Xx Riane

Find me on the daily @herhealthystyle on Instagram

Kale Fennel Cabbage Salad

Earthy kale, fresh fennel, and hardy cabbage give this salad a really good crunch. Paired with all the extra fixings and a sweet tangy dressing, this one is a winner.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Servings: 2

Course: Main Course, Salad, Side Dish

Ingredients Method Notes

Ingredients

  

• 1 bunch dino kale stems removed and finely chopped
• 1 larger fennel bulb finely sliced
• 1 cup finely sliced cabbage green or red
• 1/2 cup red onion thinly sliced – I leave in rings
• 1/4 cup dried cranberries linked cranberries have sunflower oil, but cleanest I’ve seen..
• 1 jalapeno seeded and finely sliced
• Honey Lime Dressing whisked together in a small bowl
• 1 lime juiced
• 1/2 lemon juiced
• 1 TBSP raw honey
• 1 minced garlic clove
• 1/2 tsp dried ground mustard
• 1 TBSP water
• 1-2 TBSP tahini depending on preference

Method

 

1. Add the kale, fennel, cabbage, red onion, dried cranberries, and jalapeno to a large mixing or serving bowl. Pour in the dressing and mix everything together with your hands until well coated. ENJOY!

Notes

Since it’s super hardy, this salad will easily last 2-3 days in the fridge if it needs to. Just refresh with a little extra dressing come time. I have this salad paired with a honey lime dressing, but you can easily pair it with another sweet and tangy dressing of your choice. A creamy tahini pairs wonderfully with this salad, but if you need fat-free, you can easily omit that add in.

Tidbit: If serving guests, I would add in the full 2 TBSP of tahini and possibly even some toasted sliced almonds for a little extra something something.

Plant-Based | Dairy-Free | Gluten-Free | Egg-Free | Refined Sugar-Free | 

This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.