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Kale Cabbage Fennel Salad - Easy Healthy Recipe

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.
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Total Time 15 minutes
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 |