Chopped Kale & Cabbage Salad

• 4 Servings

• Prep Time: 25 minutes

• Cook Time: 0 minutes

• Total Time: 25 minutes

Adopted from Mia Kouppa

A fresh and light salad with chopped kale and cabbage, grated carrot and green onions. The nut brittle makes it special!

Ingredients

• 3 cups chopped kale washed and dried

• 2 cups chopped cabbage

• 1 green onion, chopped

• 1 medium carrot, grate

For the dressing

• ⅓ cup fresh lemon juice

• ⅓ cup white balsamic vinegar

• ½ tbsp Dijon mustard

• 1 cup olive oil

• salt and pepper to taste

For the nut brittle

• ¼ cup chopped walnuts

• ¼ cup slivered almonds

• ¼ cup pumpkin seeds

• ¼ cup sesame seeds

• 2 tbsp maple syrup

Instructions

• Combine all of your salad ingredients into a mixing bowl and toss with as much dressing as you like.

• For the dressing

  Combine all of the dressing ingredients in a jar or a bowl and shake or whisk until well combined. Store any remaining dressing in the refrigerator for up to 2 weeks.

• For the nut brittle

  1. Place your nuts and seeds on a non-stick skillet and toast over medium heat until they become fragrant. Stir regularly to prevent burning.

  2. Once you can smell the nuts and seeds toasting, pour the maple syrup into the pan and use a rubber spatula to mix everything around. Keep on heat for approximately 1 minute, being careful not to burn the syrup (stir constantly).

  3. Transfer the nut mixture to a sheet of parchment paper and spread into a thin layer. Allow to cool completely and then break into pieces. Add to the top of your salad. Any leftover brittle can be kept in a covered container for several days at room temperature.

Serve fresh or refrigerate for up to 3 days.