Kale & Cabbage Salad With Almond Lemon Dressing
Metric
40 g kale
200 g red cabbage
Dressing:
30 ml ~ 2 tbsp milk | soy, oat or cashew
30 g ~ 2 tbsp almond butter
15 ml ~ 1 tbsp lemon juice
⅛ tsp salt
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
US
2 cups kale
2 cups red cabbage
Dressing:
2 tbsp milk | soy, oat or cashew
2 tbsp almond butter
1 tbsp lemon juice
⅛ tsp salt
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Make the dressing. Add almond butter, milk, lemon juice and salt to a jar or a cup.
2Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
3Wash kale really well under running water then pat dry. Alternatively, wash and dry using a salad spinner. Crush it using your hands until the color changes to deep green and it begins to secrete juice. Add to a serving plate.
4Wash cabbage leaves really well, pat dry and cut into short strips. Alternatively, cut then wash and dry using a salad spinner. Add to the bowl.
5Drizzle with the dressing.
6Top with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
130 Calories per portion
5g protein
11g carbohydrates
5g fiber
9g fat
130 Calories per portion
5g protein
11g carbohydrates
5g fiber
9g fat
High in Vitamins B2, B6, A, C, E, K
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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