Kale & Cabbage Salad

Pinterest has changed my world! I would often sit at the dining table flicking through recipe books, uninspired about what to cook for dinner or even for getting lunch organised for work the next day. Cue: Pinterest, my new way to search for interesting and healthy options for lunch and dinner all in just a few clicks. The best thing about it, is the beautiful imagery and photography that has my mouth-watering at every click. I’m such a visual person, hell I shop cook-books based on how amazing the dishes look and not the degree of difficulty of the cook book. After a Pinterest food-planning session I am just about slobbering over my computer wishing I could make everything and eat it all at once! OK. I digress. The reason for the Pinterest babble is that it was the inspiration for my kale and cabbage salad. Even though I created this recipe based on what was currently in my fridge, the inspiration came from several healthy salads on my Pinterest board (check it out here).

Ingredients

  • 1 bunch of Tuscan Kale
  • ¼ red cabbage
  • ½ capsicum
  • 1½ lemons
  • 1 pomegranate
  • 1 small bunch of mint
  • 30ml extra virgin olive oil
  • sea salt
  • pepper

Method

  1. Remove the leaves from the stems of the Tuscan kale and wash well.
  2. Place, Kale and Cabbage in a food processor on a slicing setting to get a shredded style of salad.
  3. As the kale is quite a sturdy green, it requires a bit of massaging to soften. Drizzle ½ the olive oil over the kale and cabbage and work through with your hands. Squeeze the juice of one lemon and add to the kale and cabbage.
  4. Roughly chop capsicum and mint and add to salad. Add pomegranate to salad.
  5. For the dressing, grate 1 lemon and squeeze the juice of the remaining lemon. Add sea salt, pepper and remaining extra virgin olive oil. Don’t be afraid to mix it again with your hands.
  6. Allow to sit if possible for a few hours before serving to give the lemon juice time to absorb into the kale and help soften it.

This is such a refreshing summer salad but goes well to balance a steak or grilled piece of meat. Kale salad also stores well in the fridge and can be enjoyed up to 1 – 2 days after made.

 

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