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This kale-cabbage salad with orange, grapefruit, and homemade vinaigrette is crunchy, refreshing, and perfect as a side dish for any season.
Ingredients
Scale
For the Salad
- ½ head green cabbage, finely shredded (about 5 cups)
- ½ bunch curly kale, stemmed and torn into bite-size pieces (about 4 cups)
- 1/4 teaspoon fine sea salt
- 1 blood or navel orange, peeled, sliced, and cut into quarter-moons
- 1 grapefruit, peeled, sliced, and cut into quarter-moons
For the Vinaigrette
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the cabbage and kale in a very large bowl and sprinkle with salt. Using your hands, massage the vegetables until they soften a bit and release some juice, about 2 minutes. Set aside.
- To make the Vinaigrette, combine the lemon juice, oil, maple syrup, mustard, salt, and pepper in a bowl, and whisk to combine.
- Add the orange and grapefruit to the vegetables and drizzle with the dressing. Toss to combine and transfer to a serving platter. Serve immediately.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 125
- Carbohydrates: 14.9 g
- Fiber: 3.1 g
- Protein: 2.5 g
Keywords: kale, cabbage, orange, grapefruit, salad
