Low Sodium Kale and Cabbage Salad

Brighten up your table with this vibrant and nourishing Low Sodium Kale and Cabbage Salad—a crisp, colorful medley of kale, green and red cabbage, carrots, bell peppers, and cucumbers, all brought to life with a tangy homemade dressing. Packed with fresh parsley and seasoned with garlic and onion powder, this guilt-free dish skips the salt without sacrificing flavor. The zesty dressing, made with olive oil, fresh lemon juice, apple cider vinegar, and a touch of honey, strikes the perfect balance between sweet and tangy. Ready in just 20 minutes, this heart-healthy salad is perfect as a light lunch, a side dish, or a refreshing addition to your weekly meal prep. Whether you're looking to boost your veggie intake or support a low-sodium lifestyle, this kale and cabbage salad delivers wholesome goodness in every bite.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups Kale leaves
• 2 cups Green cabbage
• 1 cup Red cabbage
• 1 large Carrot
• 1 medium Red bell pepper
• 1 medium Cucumber
• 0.5 cup Fresh parsley
• 2 tablespoons Olive oil
• 3 tablespoons Fresh lemon juice
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder

Directions

Step 1

Start by preparing the vegetables. Wash the kale leaves thoroughly under cold running water, remove the tough stems, and chop the leaves into bite-sized pieces.

Step 2

Thinly slice the green cabbage and red cabbage into shreds and place them in a large salad bowl.

Step 3

Peel the carrot and use a grater to shred it or cut it into matchsticks. Add it to the bowl with the cabbage.

Step 4

Clean the red bell pepper, remove the seeds and core, and slice it into thin strips. Add to the salad mix.

Step 5

Peel and slice the cucumber into thin rounds or half moons, based on your preference. Add to the bowl.

Step 6

Chop the fresh parsley finely and sprinkle over the salad mixture.

Step 7

In a separate small bowl, prepare the low-sodium dressing. Combine olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, and honey. Whisk together until emulsified.

Step 8

Add ground black pepper, garlic powder, and onion powder to the dressing. Whisk again to combine all ingredients thoroughly.

Step 9

Pour the dressing over the salad, and using salad tongs, gently toss the ingredients together ensuring everything is well coated.

Step 10

Allow the salad to sit for about 5 minutes before serving to let the flavors meld. Serve immediately.

Nutrition Facts

Serving size	(1000.4g)

Amount per serving	% Daily Value*
Calories	602.4

Total Fat 32.8g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 332.5mg	0%
Total Carbohydrate 71.7g	0%
Dietary Fiber 17.5g	0%
Total Sugars 26.1g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 610.5mg	0%
Iron 10.7mg	0%
Potassium 2796.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 11.4%

Carbs: 43.6%