Description
This Holiday Salad with Cabbage and Kale is perfect for a Thanksgiving or Christmas side dish but is also hearty enough to eat for lunch!
Ingredients
Scale
- 1 small-medium sized green cabbage
- 1 small bunch curly kale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 red onion, diced
- 1 large apple, cored and diced (red or green)
- 1 cup crumbled feta cheese
- 1/3 cup toasted walnuts, or nut of choice
- 1/3 cup dried cranberries
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1 – 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Remove a few of the outer leaves and core from the cabbage and chop it into bite sized pieces. Remove the stems from the kale and chop the leaves into bite sized pieces. You want to make sure each piece is similar sized but it doesn’t have to be perfect. Add cabbage and kale to a large bowl.
- Next, add all salad dressing ingredients to a medium sized bowl and mix until combined. Give it a taste and season with salt and pepper. Pour dressing over cabbage and kale and mix together. Let sit for 5-10 minutes to let the dressing soften the cabbage and kale.
- Add in the chickpeas, apples, feta cheese, walnuts, red onion and dried cranberries. Mix everything together well until it is fully combined.
- Holiday salad can be served immediately or stored in an airtight container in the refrigerator for 3-4 days. Enjoy!
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Salad, Lunch, Vegetarian
- Method: No Cook
- Cuisine: American
