Kale Cabbage Salad with Sesame Dressing

This kale cabbage salad has more health benefits than those you’ll find in a standard iceberg lettuce salad. Cruciferous vegetables like cabbage are very rich in nutrients including vitamins C, K, E, five, carotenoids and glucosinolates. The Glucosinolates are a huge help in fighting off cancer, so I am all about eating as much cabbage, watercress, broccoli, kale and other cruciferous vegetables.

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Kale Cabbage Salad with Sesame Dressing

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Healthy and vibrant salad. Support detoxification and high in vitamin A carotenoids, vitamin C, folic acid.

Course: Salad

Cuisine: American

Servings: 4

Calories: 219 kcal

Author: rika agustini

Ingredients

Stir Fry Tempeh

• 1 package (8 oz) tempeh I bought the product from local Trader's Joe and it's precooked (ready to eat, unseasoned)
• 1 tablespoon olive oil extra virgin
• 1/4 teaspoon cumin powder
• 1/4 teaspoon curry powder
• salt/black pepper to taste

Kale Cabbage Salad

• 1 cup kale chopped
• 1 cup red cabbage shredded
• 1 cup green cabbage shredded
• 1 cup radicchio shredded
• 1/2 avocado chopped (use less or more according to your liking)
• 4 tablespoons pomegranate seeds use less or more according to your liking

Instructions

1. Cut tempeh into small pieces and season with cumin powder, curry powder, salt/black pepper

2. Heat 1 tablespoon oil in a skillet over medium high heat and cook tempeh for about 3-5 minutes or until brown. Set aside 

3. Combine together the fresh kale, cabbages, radicchio, pomegranate, avocado and tempeh in a salad bowl.

4. Serve with Sesame Salad Dressing 

Recipe Notes

Nutrition Facts for Cabbage Salad (without salad dressing)