So easy, and slathered in a homemade dill pickle ranch, this super simple kale and cabbage salad gets a nutrition boost from hemp hearts and major crunch from corn nuts!
Okay, sooooo…I’m really freaking excited about this one. Like, at first glance, it’s super simple (I mean, the kale cabbage salad is just 4 ingredients!) but I have taken the ME factor up by like a thousand because A) one of those ingredients are hemp seeds and the other is CORN NUTS!!!
Corn nuts as croutons: get into it, friends! (FYI I also put corn nuts on pizza in my book Plant Magic.)
But THEN my more-is-more personality really took over… because I whipped up the MOST delicious homemade dill pickle ranch. Do you see how excited I am?!? It’s a LOT of all caps ha ha.
This salad is my sneaky dietitian way of getting you excited to eat more cruciferous veg, because kale and cabbage are so dang good for you that they’re worth eating all the time. Packed with fibre, vitamins and minerals, cruciferous veggies like kale and cabbage contain special sulfur-based phytochemicals called glucosinolates that have unique anti-inflammatory , cardiometabolic and potential anti-cancer benefits.
Safe to say, I’m a fan.
And cabbage is so affordable most of the year, it’s a great way to get more leafy greens.
Here’s what you need to know to ace this kale and cabbage salad
Oh and PS: Friends don’t let friends skip the corn nuts. They’re the unexpected MVP of this salad.
Wanna save even more time? You can also use a food processor or buy coleslaw or pre-shredded kale.
More kale salads to fall in love with:
- 30 Minute Lentil Quinoa Salad with Kale
- Easy Vegan Kale Caesar with Smoked Tofu “Croutons”
- Nourishing Kale and Quinoa Salad with Edamame
- Fresh Blueberry Kale Salad with Almonds
- Winter Panzanella with Kale and Roasted Squash
20 Minute Shredded Kale Cabbage Salad with Dill Pickle Ranch
Ingredients
- ½ small cabbage about 4 cups shredded
- 4 large kale leaves about 4 cups shredded
- ¼ cup hemp hearts
- ½ cup corn nuts
- 1 batch homemade dill pickle ranch dressing see notes for low FODMAP substitution
Instructions
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Using a sharp knife, or food processor, shred the cabbage. I like to cut the cabbage into 2-3 inch wedges and then shred so the pieces aren’t too long.
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Pull the kale leaves off the stem and shred finely with a knife.
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Toss the kale and cabbage into a large salad bowl and drizzle with half the dressing. Massage gently to help soften the greens and ensure each piece is covered with dressing.
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Toss with the hemp hearts and top with the corn nuts. Serve with extra dressing on the side (definitely drizzle on some extra!).
Notes
1. find garlic free pickles and omit the garlic and onion powder from the dressing
OR
2. use my nutritional yeast dressing and omit the garlic (it will still be super flavourful)
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