Soy-Free Kale and Cabbage Salad

Elevate your salad game with this vibrant and nutritious Soy-Free Kale and Cabbage Salad, a refreshing medley of crunchy kale, crisp green cabbage, sweet grated carrot, and zesty red onion. Topped with toasted sunflower seeds for added texture and drizzled with a tangy homemade lemon-Dijon dressing sweetened with a touch of honey, this salad is a perfect balance of flavors and textures. Ready in just 20 minutes with no cooking required, it’s ideal for a quick and healthy lunch, a colorful side dish, or a crowd-pleasing addition to potlucks and picnics. Packed with wholesome ingredients and free from soy, this recipe is a must-try for anyone seeking a clean, allergen-friendly take on a classic kale and cabbage salad. Keywords: soy-free salad, kale salad, cabbage salad, quick healthy salad, homemade lemon-Dijon dressing.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups kale leaves
• 2 cups green cabbage
• 1 large carrot
• 0.5 medium red onion
• 0.25 cup sunflower seeds
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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 until you have 2 cups of shredded cabbage.

Step 3

Peel the carrot and grate it using a box grater or cut into thin matchsticks.

Step 4

Thinly slice the red onion into half-moon shapes.

Step 5

In a large mixing bowl, combine the chopped kale, shredded cabbage, grated carrot, and sliced red onion.

Step 6

In a small skillet over medium heat, toast the sunflower seeds until golden and fragrant, about 3 minutes. Stir frequently to prevent burning. Remove from heat and let them cool.

Step 7

In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.

Step 8

Pour the dressing over the salad mixture and toss gently until the vegetables are evenly coated.

Step 9

Add the toasted sunflower seeds to the salad and toss again to incorporate.

Step 10

Adjust seasoning to taste, if necessary. Serve immediately or allow flavors to meld in the refrigerator for up to an hour before serving.

Nutrition Facts

Serving size	(694.2g)

Amount per serving	% Daily Value*
Calories	987.7

Total Fat 77.8g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 11.9g
Cholesterol 0mg	0%
Sodium 1463.3mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 15.7g	0%
Total Sugars 30.4g
Protein 21.7g	0%

Vitamin D 0IU	0%
Calcium 519.5mg	0%
Iron 8.6mg	0%
Potassium 2152.6mg	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: 65.1%

Protein: 8.1%

Carbs: 26.9%