20-Minute Red Cabbage and Kale Salad with Cashews
This Kale and Quinoa Salad is healthy and hearty, protein-packed with quinoa, hemp hearts and crunchy cashews. Drizzled with my favourite green goddess dressing for a flavourful crunchy salad.
Servings 6 people
Calories 370kcal
Ingredients
- 8 oz kale (226g)
- 1 cup red cabbage shredded
- 1 1/2 cup quinoa cooked* (1/2 cup dry)
- 1/2 cup cashews chopped
- 3 tbsp hemp hearts
- pinch sea salt
- pinch pepper
Lemon Parsley Vinaigrette:
- 3/4 cup parsley chopped, tightly packed
- 1/4 cup lemon juice (or apple cider vinegar)
- 1/2 cup coconut yogurt
- 1 clove garlic
- 3 tbsp olive oil
- 2 tsp agave
- 1 tsp dijon mustard
- pinch sea salt
Instructions
- Begin by removing kale leaves from the stems. Discard stems and toss leaves in a large mixing bowl. Then rip leaves into tinier bite-sized peices (the smaller the better).
- Scrunch kale with hands for 30s to soften. (This makes the leaves less tough, and for better absorption of dressing). Add shredded cabbage, cooked quinoa*, chopped cashews, hemp hearts and pinch sea salt and pepper to bowl.
- Make your vinaigrette: In a blender add the parsley, lemon juice, coconut yogurt, garlic clove, olive oil, agave, mustard and pinch sea salt. Blend until smooth consistency.
- Pour the dressing over salad and toss to combine. Serve.
Notes
*If cooking quinoa from dry: In a pot bring 1/2 cup quinoa and 1 cup water to a boil. Reduce to simmer and cover with lid. Cook for 12-15 minutes. Remove lid and fluff with spoon. Then cover with tea towel and let sit 10 minutes. For faster cooling, pour quinoa into a shallow bowl to allow steam to release.
Salad can be prepared in advanced, and will last 1-2 days in the fridge. Kale salad makes for great lunch leftovers.
Green goddess dressing can also be prepared in advance, and will keep in fridge for up to 5 days.
Nutritional information is a rough estimate.
Nutrition
Calories: 370kcal | Carbohydrates: 40g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 581mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4612IU | Vitamin C: 66mg | Calcium: 133mg | Iron: 5mg