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.
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
Instructions
- 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 |