Hello dear readers! Today I have an incredibly nutrient dense, vibrant, antioxidant-packed Red Cabbage and Kale salad recipe for you. I’m also trying something new and sharing some video content with you. Eek!
Why the video content? Well, it’s the best way I can think of to impart a wee bit of knife skill wisdom. One of the things that slows a lot of people down when they start eating more plants is a lack of knife skills. And when you’re lacking basic knife skills, cooking can be a super drag. I had the good fortune of working in kitchens with 3 excellent chefs all throughout my 20’s, and I learned a lot of things that have served me well over the years.
Now I’d like to share some of those things with you!
First up: How and why to hone your knife.
Honing your knife is a must for maintaining a sharpe blade. It’s a simple skill that everyone can learn, and I guarantee you it’s worth the effort. You might end up with crazy eyes, just embrace it.
Second, How to Chop a Cabbage
Okay so maybe it sounds silly or obvious, but in my humble opinion there are some worthwhile tips to learn when it comes to chopping cabbage. Hence, this video. And, as long as I had the video rolling and some chopped cabbage on the counter, I figured why not make something with it? Enter: Shredded Cabbage and Kale Salad, AKA Shredded Rainbow Salad. If you don’t feel like watching, just jump on down to the recipe.
Shredded Red Cabbage and Kale Salad
This is a great salad for meal prepping as it will hold up well in the fridge for about 4 days. Both red cabbage and kale are cruciferous vegetables, which are exceptionally nutrient dense and are know to have cancer-fighting compounds (That’s a real thing people, our diets matter!) as well as loads of folate, fiber, phytonutrients, and various vitamins.
Finally, as this salad is not fully dressed, you can change up the dressing you use to keep it interesting throughout the week. This would make a great addition to any wrap, spring roll, or burrito, or stand alone as a delicious salad all by itself.
INGREDIENTS
Serving size: How should I know how hungry you are? 😉
- 1/2 of 1 small red cabbage, shredded
- 4 large kale leaves, de-stemmed and finely chopped
- 2 large carrots, grated
- 1 cup frozen, shelled edamame. Boiled for 3 minutes then drained.
- 1 tsp olive oil
- 1 pinch of salt
- Salad dressing of your choice for serving
Optional Additions
- A generous amount of fresh herbs like dill, cilantro or basil, chopped (omg pick dill! pick dill!)
- Toasted pumpkin seeds or other nuts
- Hemp seeds
- Avocado (Only add avocado when you’re ready to serve! If this is a meal prep dish that’s going into the fridge, hold off on adding the avocado.)
- Chopped bell pepper
METHOD
- Place shredded cabbage and kale in a large mixing bowl. Add the tsp of oil and the pinch of salt and massage, with clean hands, until the cabbage and kale have softened up a bit and decreased in volume.
- Add the grated carrots and edamame and toss to combine.
- Add your optional additions and enjoy!
- Store in the fridge for up to 4 days. Add dressing when you’re ready to serve. Enjoy!
Alright folks, that’s it from me for today. Now get out there and put those knife skills to work! You could use them for making some Easy Everyday Vegan Food. If you’d like MORE knife skill videos, head on over here.
I sincerely hope you found this useful. If you’d like to see more content like this, please let me know in the comments! Or hit reply if you’re receiving this in an email. I love hearing from you.