I love the flavors in this beautiful Apple, Kale and Cabbage Salad. Crunchy carrots, raw kale and red cabbage mixed alongside sweet apples, slivered almonds and sweet dried blueberries, then topped with a sweet and tangy apple cider vinaigrette.
This beautiful apple, kale and cabbage salad is inspired by a salad I enjoyed when my husband and I were in Sonoma County, California.
When I travel, I find that I eat foods I don’t normally eat. Most of the time, I try to eat local and enjoy the cuisine unique to the area. Other times, my choices are limited and I’m stuck with choosing what I find to be the lesser of two evils.
At one of the restaurants we stopped at – in between wine tastings 🙂 , I had a fantastic vegetarian salad packed with plenty of fresh vegetables, raw kale, crunchy nuts and topped with a flavorful sweet and tangy vinaigrette.
The flavors in this colorful salad came together perfectly, each one complimenting the other. It was a hearty and healthy bowl of color that I could have honestly eaten every single day of our trip.
Visiting restaurants in different cities and countries is such a great source of inspiration. When I travel, if I find a great dish I love, I jot down the name of it into the notes section of my iPhone so I can remember it and recreate it when I get back home. A version of this particular Apple, Kale and Cabbage salad was one of the last items on my list and it’s a winner for sure.
This colorful bowl of grated carrots, finely chopped kale, vibrant red cabbage and sweet chunks of apples are mixed with a sweet and tangy apple cider vinaigrette. For added flavor and crunch, I tossed in a handful of sliced almonds and sweet dried blueberries.
But, seriously…look at the colors! Beautiful aren’t they?
Apple, Kale, and Cabbage Salad
I bought a spiralizer last month and thought I would use it on the carrots but my carrots were too thin and kept falling apart. So, I spiralized some of the carrots and grated the rest.
I also thinly sliced a half of a small head of red cabbage and added it to the bowl and I finely chopped up kale which added a healthy boost of color.
For added crunch and flavor, I tossed in apple pieces, dried blueberries and slivered almonds. Every bite was as crunchy as it was beautiful and all completely delicious.
I added a tablespoon of lemon juice to the salad and mixed it well to keep the apples from turning brown. Then, I whisked together apple cider vinegar, olive oil, honey, salt and pepper to drizzle over the top of the salad. Sweetness with a touch of tang. Perfect!
How To Clean Kale
Actually, this tip works for cleaning most vegetables. I first rinse the vegetable or fruit under running water, then I place it into a large bowl, cover it with water and add a couple of tablespoons of apple cider vinegar.
The vinegar and water combination is a great cleaning solution and best of all, it’s chemical free.
I mix it around a little in the water, then I let the kale or other produce soak for about 10 minutes. After I drain it and rinse it well, the fruit, vegetable or in this case, the kale is ready to be eaten.
This lovely Apple, Kale and Cabbage salad is perfect to enjoy during the upcoming holiday season. You can be sure I’ll be keeping a big bowl of this salad in the refrigerator to eat for lunch and also enjoying it often as a side dish at our dinner table.
I find it keeps well in the refrigerator for a day or so and actually the flavors intensify.
You can really alter the ingredients in this salad very easily. I threw in dried blueberries because that’s what I had on hand. You could add dried cranberries, walnuts and feta cheese or some chopped red peppers and a few cucumber pieces. Choose the ingredients you love and enjoy!
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Apple, Kale and Cabbage Salad
- 4 teaspoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1/8 teaspoon salt
- pinch black pepper
- 2 large carrots , scrubbed, peeled and coarsely grated
- 1/2 head red cabbage , finely chopped (about 2 cups)
- 2 cups kale , finely chopped
- 1 large apple , peeled, cored and diced
- 1 tablespoon lemon juice
- 1 cup slivered almonds
- 1 cup dried blueberries (or other dried fruit)
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
- Place the carrots, cabbage, kale and apples in a large bowl.
- Mix in the lemon juice.
- Add the almonds and dried blueberries.
- Pour the vinaigrette over the top and toss.
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