Winter Kale Salad
If you’re looking for a healthy meal to add to your weekly meal plan, try our Kale, Mint and Dijon Winter Salad. Packed full of vitamin C, antioxidants and chlorophyll and rich in delicious fresh flavours. Add a poached egg or grilled chicken for protein, or a toasted pita bread to make it a heartier meal.
Kale offers more than twice the amount of vitamin C as spinach. The fibre in kale also helps cleanse your colon as it passes through, giving your digestive tract a bit of detoxifying assistance. As an added bonus, kale is a tremendous source of Omega-3 fatty acids, a great brain nutrient that also may help lower your anxiety levels.
There are at least 8 different types of Kale, all with slightly different flavour profiles, so try mixing up your leaves, or swapping out your curly kale for some Lacinto (or Cavolo Nero) the next time you make this delicious salad.
In our salad recipe you’ll notice a step to massage the kale and cabbage with salt – this is an important step if you don’t want the kale to be too chewy, so well worth the couple of minutes to do so! If you don’t mind the kale being slightly chewy, just ensure that you chop it up into very fine slices to make it more enjoyable to eat.
With fresh lime and mint, salty crunchy peanuts and a delicious manuka Dijon dressing, this is a seriously addictive salad. Pop it in a mason jar to take to work, or serve with dinner any night of the week.
Enjoy!
The Steens Team
For the Salad:
- 2 Bunches Kale finely chopped with the stems removed
- 2 Cups Green Cabbage finely chopped
- 1Bunch Green Onions finely sliced
- 1/2 Cup Cilantro / coriander chopped
- 1/4 Cup Mint Leaves chopped
- 2/3 Cup Parmesan Cheese finely grated
- 1/2 Cup roasted & salted peanuts
For the Dressing:
- 1 Lime juiced
- 1 Teaspoon Rice Vinegar
- 2 Teaspoons Dijon Mustard
- 1 Tablespoon Manuka Honey
- 1/3 Cup Sesame Oil
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Black Pepper
-
1 Pinch Crushed Red Pepper Flakes
INSTRUCTIONS
Whisk all of the dressing ingredients together in a small bowl, until they're fully combined. Set aside.
Wash and chop the kale and cabbage and add them to a large bowl.
Add about a teaspoon of salt to the bowl, and gently massage the salt into the kale and cabbage, until they start to soften. This should take about 1-2 minutes.
Then, add the green onions, cilantro, mint, parmesan, and peanuts to the bowl.
Finally, add in the dressing and toss until the salad is fully combined.
Once done, plate the salad and garnish with a lime wedge and more parmesan cheese, if desired.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
