Description

This shredded kale and cabbage salad with crisp apple, celery, and a tangy apple cider vinaigrette is the ultimate make-ahead salad. Fresh, crunchy, and flavorful—perfect for meal prep or a side dish for hosting.

Ingredients

Scale

For the Salad:

4 c Shredded Kale

2 c Shredded Brussels Sprouts (about 4 large Brussels)

1/2 Large Honey Crisp Apple (thinly sliced)

4 Stalks of Celery (thinly sliced)

For the Apple Cider Vinegar Dressing:

1/4 c Apple Cider Vinegar

1/4 c Extra Virgin Olive Oil

1 tbsp Dijon Mustard

1 tbsp Honey

1/2 tsp Salt

1/4 tsp Pepper

Cook Mode Prevent your screen from going dark

Instructions

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!
Assemble the Salad: Place all your prepped veggies in a large salad bowl. Set aside while you make your vinaigrette.
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!)
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.

Prep Time: 15 minutes
Category: Salads