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Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe

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4 from 6 reviews

A vibrant and nutritious Kale Cabbage Salad combining finely chopped kale, crunchy purple cabbage, and sweet edamame, tossed in a tangy lemon-Dijon dressing with a hint of honey and garnished with roasted almonds. This fresh, easy-to-make salad is perfect for a quick healthy meal or side dish, featuring a delightful balance of textures and flavors that invigorate your palate.

  • Total Time: 20 minutes
  • Yield: 5 servings

Ingredients

Salad

  • 2-3 cups finely chopped curly kale
  • 1 ½ cups thinly sliced purple cabbage
  • 1 cup shelled edamame (thawed or steamed and shelled)
  • 1 cup julienned carrots
  • 2-3 tablespoons sliced green onions (or finely diced red onion)
  • ⅓ cup roasted salted almonds (finely chopped)

Dressing

  • 1 clove garlic (peeled, smashed, and minced)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon country Dijon mustard
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon honey (plus optional extra to taste)

Instructions

  1. Make the dressing: Peel, smash, and mince the garlic clove, then add it to a small bowl. Whisk together the lemon juice, extra virgin olive oil, Dijon mustard, apple cider vinegar, sea salt, black pepper, and honey with the garlic. Taste the dressing and add an additional teaspoon of honey if desired to balance tartness.
  2. Prepare the edamame: If using shelled, ready-to-eat frozen edamame, thaw them. If using whole edamame pods, steam the pods until tender and then shell the beans.
  3. Chop the kale: Remove the kale leaves from the thick center stalks and finely chop the leaves into small pieces to create ‘kale confetti’ which is easier to eat.
  4. Massage the kale: Place the chopped kale in a large salad bowl and drizzle a spoonful of the dressing over the greens. Using your hands, massage the dressing into the kale leaves until they become tender and slightly softened.
  5. Combine remaining vegetables: Thinly slice the purple cabbage and julienne the carrots. Roughly chop these further to create bite-sized pieces. Add the cabbage and carrots to the bowl with the massaged kale.
  6. Add onions and almonds: Thinly slice the green onions (or finely mince red onion if using) and finely chop the roasted salted almonds. Add both to the salad bowl.
  7. Toss the salad: Whisk the dressing once more, then pour it over the combined salad ingredients. Mix thoroughly to evenly coat all salad components with the dressing.
  8. Serve: Enjoy the salad immediately for the best texture and flavor, or chill briefly before serving if preferred.

Notes

  • Massaging the kale softens its texture and reduces bitterness, making it more palatable.
  • Adjust honey in dressing to balance the tartness to your preference.
  • If fresh lemon is unavailable, bottled lemon juice can be used but may alter flavor slightly.
  • For a nut-free version, omit almonds or substitute with toasted seeds like pumpkin or sunflower.
  • The salad can be prepared a few hours ahead; keep dressing separate and toss just before serving to maintain freshness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/kale-and-purple-cabbage-salad-with-edamame-carrots-and-lemon-almond-dressing-recipe/