Shredded Kale and Cabbage Salad with Apple Cider Vinaigrette

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Shredded Kale and Cabbage Salad: A Crunchy and Vibrant Summer Side Dish

This Shredded Kale and Cabbage Salad with Apple Cider Vinaigrette is a refreshing, vibrant dish that proves salads can be anything but boring. With a hearty mix of shredded kale, purple cabbage, and Brussels sprouts, plus thinly sliced apple and celery, every bite is packed with texture. Tossed in a tangy homemade apple cider vinaigrette, this salad is crisp, clean, and slightly sweet—perfect as a side dish or a light lunch. Even better? It holds up beautifully in the fridge (it’s honestly even better after a day!), making it an ideal option for meal prep.

Why You’ll Love This Charred Corn Romaine Salad:

• Crunchy and Vibrant: Crunchy and colorful with a naturally sweet-tart flavor
• Nutrient-Dense: Made with nutrient-dense ingredients like kale and Brussels sprouts
• Perfect for Meal Prep: Holds up well for days—ideal for prepping ahead
• Simple Dressing: Uses simple pantry staples for the dressing
• Multi-Lifestyle Friendly: Naturally dairy-free, gluten-free, and meal-prep friendly

Salad and Vinaigrette Ingredients:

For the Salad:

• 4 cups shredded kale
• 4 cups shredded purple cabbage
• 2 cups shredded Brussels sprouts (about 4 large Brussels sprouts)
• 1/2 large Honeycrisp apple, thinly sliced
• 4 stalks celery, thinly sliced

For the Apple Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

How to Make This Shredded Kale and Cabbage Salad with Apple Cider Vinaigrette:

1. Prep the Produce

Shred the kale, cabbage, and Brussels sprouts using a mandolin slicer or knife. Thinly slice the apple and celery so that they’re about the same thickness. These will add a delicious crunchy texture to the salad!

2. Assemble the Salad

Place all your prepped veggies in a large salad bowl. Set aside while you make your vinaigrette.

3. Whisk the Dressing

In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Whisk until smooth. Taste and adjust seasoning if needed. (Pro tip: make your dressing in a jar so that you can put the lid on a shake it to mix, then store it in the same container for later!)

4. Toss Your Salad and Let it Marinate

Pour the dressing over the salad and toss thoroughly until everything is well coated. Let sit for 10–15 minutes before serving to allow the veggies to soak up the dressing.

Storage Tips

• Storage: Store in an airtight container in the fridge for up to 4 days
• Meal Prep: The salad gets softer and more flavorful as it sits
• Freshen Up: Add a splash of lemon juice or extra dressing if needed before serving

Tools:

• Large Bowl (here’s my FAVORITE Scalloped Edge Salad Bowl from Target)
• Tongs
• Mandolin Slicer (optional but recommended for shredding)

Full Crunchy Shredded Greens Salad with Purple Cabbage, Apples, and ACV Vinaigrette Recipe:

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