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Kale & Cabbage Salad with Pepitas & Cranberries


Kale & Cabbage Salad With Pepitas & Cranberries

Kale & Cabbage Salad With Pepitas & Cranberries

There are some terrific superfoods available, such as açaí, lucuma and spirulina. But don’t forget some of our standard vegetables are equally amazing superfoods. Cabbage is rich in vitamin K, vitamin C and powerful antioxidants. Kale is a great source of vitamin A, vitamin K, potassium and copper.

Serve with this Medjool date dressing

Serves: 4 as a side dish

GF, V, VG

Ingredients

Method

  • ⅓ cup pepitas
  • ¼ head white cabbage, shredded very finely
  • 5 kale leaves, chopped
  • ⅓ cup dried cranberries, chopped
  • 1 avocado, cut into cubes
  • ⅓ cup Medjool date dressing
  1. Toast pepitas in frying pan on low heat for 5 mins. Remove from heat and set aside.
  2. Place cabbage and kale leaves in large mixing bowl. Add toasted pepitas, cranberries and avocado. Add dressing and gently toss together until well combined, then serve.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.