Kale Cabbage Salad



You know how sometimes you make a salad and you just nail it. The taste is just right. The texture is perfect. The vegetables and dressing co-mingle like they were meant to be together. This is the salad you have been looking for your whole life. The love of your life salad, if you will.

Well, I made that salad tonight. I’m a huge fan of kale salads, but I’ve made many that have fallen flat. The kale tastes too bitter or something just isn’t quite right. But tonight, ah tonight, the kale salad sang and it was a beautiful thing.

The romance began with a trip to Revival Market in The Heights neighborhood of Houston. Revival is a special little place that specializes in sourcing local and regional produce and foodstuffs. It’s like a curated retail indoor farmers market and I love it. In the small produce section, I spotted the Tuscan kale out of the corner of my eye. It was without question, the most stunning bunch of kale I’ve ever seen. The kind of kale you could use as a bouquet at your wedding, no lie.


Once I was lured to the kale, I noticed the red and Napa cabbages and began filling my handheld basket having no clue what I was going to do with the produce, but knowing I had to have it. Look how gorgeous the sliced red cabbage is…looks like a work of art to me.


The recipe is simple and maybe I’m making a bigger deal out of it than is warranted. Maybe you just had to be there. But I know this. When you have good fresh ingredients, you can make magic on your plate. So seek out the best veggies whenever possible. This usually means going to the source, like a farmers market when you can. You will be so happy you did.

Kale Cabbage Salad

Serves 4

4 cups Tuscan kale, torn into bite size pieces

1-2 cups red cabbage, finely sliced

1-2 cups Napa cabbage, finely sliced

2 Tbsp pumpkin seeds

2 Tbsp pistachios

2 Tbsp sliced almonds, toasted if you like

2-3 Tbsp dried cranberries

1 Tbsp olive oil

1/2 Tbsp balsamic vinegar

1 tsp tamari or soy sauce

Italian seasoning, garlic salt and freshly ground pepper to taste

Wash cabbage and kale in salad spinner. Place oil, vinegar, soy sauce and spices in a large bowl. Whisk to combine. Taste and adjust seasonings. Add cabbage, kale, pumpkin seeds, pistachios, almonds and dried cranberries to bowl. Toss to coat evenly with dressing, I like to massage the kale with my hands to soften it a bit.  Serve and fall in love.

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