This detox cabbage kale slaw with cranberry vinaigrette will help reset your system after an indulgent holiday, yet it’s so delicious, no one will know just how healthy it is!
I love indulging as much as the next person. Enjoying food is one of life’s greatest pleasures, in my opinion! But come January, I think we all feel inclined to eat a little less butter, refined sugar, and white flour, and replace it with veggies, fruits, whole grains, beans, nuts, seeds, etc. I know I do! This little number checks off all the boxes in the healthy eating department, but it’s delicious and, dare I say, addictive!
While I usually stay away from using the word “detox” in a recipe title, given its association with dieting, I’ll make an exception with this powerhouse salad! This wintery slaw is a combination kale, cabbage, carrots, apple, celery, and walnuts, all tossed in a cranberry vinaigrette consisting of dried cranberries, extra virgin olive oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and water. It would make a fantastic side to any meal, especially veggie burgers or soup. I’ll be sharing a soup recipe on Wednesday to pair with this salad, and I plan to pair it with my Beet Tempeh Burgers in the near future. Kale and cabbage are well known for their detoxifying qualities, and when doused in a delicious dressing, they become positively crave-worthy.
ingredients you’ll need
- For the slaw: Lacinato kale, purple cabbage, carrots, celery, parsley, apple, and walnuts.
- For the cranberry vinaigrette: Extra virgin olive oil, apple cider vinegar, lemon juice, garlic, dijon mustard, salt, pepper, dried cranberries, and water.
INSTRUCTIONS
- Place all of the slaw ingredients in a bowl.
- Make the vinaigrette: Place all vinaigrette ingredients in an upright blender and start on low, then gradually increase blending speed to high and blend until super smooth and emulsified. This will take a bit of time, due to the dried cranberries, but it will come. Start with 2 tablespoons of water, and add more as needed.
- Pour the vinaigrette over the vegetables and toss so that all of the vegetables are nicely coated in dressing.
- Serve immediately, or store in the fridge until ready to enjoy.
TO BUMP UP THE NUTRITION…
- Feel free to add cooked chickpeas, quinoa, and/or brown rice to this salad to add more protein, fibre, and satisfaction factor!
- Serve it with a bowl of lentil soup and bread and butter or crackers to make it a meal.
- Serve it alongside your favourite veggie burgers. I love my Beet Tempeh Burgers and my Smoky Barbecue Black Bean Burgers.
more awesome salad recipes from up beet kitchen
- Tahini Kale Caesar Salad with Butternut Squash + Cranberries
- Roasted Beet Salad with Pecans and Feta
- Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing
Finally, if the photos in today’s post look a little off-kilter, that’s because I accidentally shot them in sports/action mode and did not realize it until long after the fact! Silly me.
I hope you love this detox kale and cabbage slaw with cranberry vinaigrette! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!
Enjoy!
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Detox Cabbage Kale Slaw with Cranberry Vinaigrette
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This detox cabbage kale slaw with cranberry vinaigrette will help reset your system after an indulgent holiday, yet it’s so delicious, no one will know just how healthy it is!
Ingredients
Slaw
- 4 cups thinly shredded lacinato/Tuscan kale
- 3 cups shredded purple cabbage (from half of a medium cabbage)
- 2 medium carrots, peeled and grated
- 2 celery ribs, finely chopped
- 1 cup fresh parsley, stems removed and finely chopped
- 1 crisp, sweet apple (such as Pink Lady or Honey Crisp), diced
- 1/2 cup walnut halves, toasted and finely chopped
Cranberry Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 large garlic clove
- 1 teaspoon dijon mustard
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1/4 cup dried cranberries
- 2–4 tablespoons water, as needed
Instructions
- Place all of the slaw ingredients in a bowl.
- Make the vinaigrette: Place all vinaigrette ingredients in an upright blender and start on low, then gradually increase blending speed to high and blend until super smooth and emulsified. This will take a bit of time, due to the dried cranberries, but it will come. Start with 2 tablespoons of water, and add more as needed.
- Pour the vinaigrette over the vegetables and toss so that all of the vegetables are nicely coated in dressing.
- Serve immediately, or store in the fridge until ready to enjoy.
Notes
I like to use the grater attachment on my food processor to make quick work of shredding the cabbage and grating the carrots.
Cranberry Vinaigrette adapted from the Moosewood Restaurant Celebrates cookbook.
To toast walnuts, place on a baking sheet and roast at 325 F for 8 minutes.
Keywords: detox winter slaw with cabbage and kale
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