Red Cabbage & Kale Salad

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Red Cabbage & Kale Salad

Red Cabbage & Kale Salad


  • 4 cups thinly sliced red cabbage
  • 4 cups thinly sliced kale
  • 4oz Feta Cheese (Optional)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 1 tbsp cup white vinegar
  • 1/4 cup olive oil
  • lemon juice from 1/2 of a fresh lemon


  1. Prep the kale leaves by thoroughly washing and removing the stems. Remove the first couple outer leaves from the red cabbage.  Thinly slice both the cabbage and kale and placing into a large salad bowl.  I personally like to slice my cabbage with a basic food processor. The thinner the better.  (Note: When using the slicing blade attachment be sure you have the slice side up. I’ve accidentally had mine the other way around and shred the cabbage and the salad ended up mushy.)
  2. Pour the olive oil, vinegar and lemon juice over the cabbage and kale. Add the salt, pepper and oregano. Toss all together coating all kale leaves well. Crumble feta just before serving for added taste, texture and protein.  If you like, you can always add pine nuts or slivered almonds to it as well for a little crunch.





Recipe -Yields 4 Servings

PureSense Health Clients: 1 Serving with Dressing & Feta = 2 Veggies + 2 Fat + 2 Protein or 1 Dairy

2020-07-23T14:11:17-07:00 Latest Articles, Recipes, Salads|