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Kale and Cabbage Salad with Coconut Lime Dressing

Kale and Cabbage Salad with Coconut Lime Dressing | www.thatwasvegan.com

I hope you all had a wonderful Thanksgiving!  I did.  I went to the Native Foods buffet with loved ones and stuffed my face. The food (and service) itself was just meh, but the company was fantastic!!

I couldn’t decide what to post today (I have SO MANY delicious recipes photographed and ready to go!), and decided to play it safe and go with a salad. After all, didn’t we just gorge ourselves on seitan just a few days ago? (If salads aren’t your thing, don’t worry: I have a bacon cheeseburger pizza and some philly “cheese steaks” coming up soon!)

Kale and Cabbage Salad with Coconut Lime Dressing

This salad was really just lovely. Kale and cabbage are, as we all know, insanely good for us. And the coconut lime dressing is just insanely good. Period.

Kale and Cabbage Salad with Coconut Lime Dressing | www.thatwasvegan.com

Kale and Cabbage Salad with Coconut Lime Dressing | www.thatwasvegan.com

I honestly am making an effort to eat more salads. And blog about them so all you sweet readers can get in on the healthy fun. I think I’ve done pretty well so far. We’re talking about:

Buffalo Tofu Corn Salad
Cambodian Monsoon Salad
Roasted Pumpkin Kale Salad
Sweet Potato Spinach Salad
And more!

They all sound delicious, right? And I have a few more in the ol’ hopper that I think you’ll like. We’re talking ’bout jerk flavored cannelloni beans here, people! Stay tuned!


Kale and Cabbage Salad with Coconut Lime Dressing
Serves 5
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1/2 cup light coconut milk (the culinary kind, not the kind you'd drink!) (Although maybe some people do drink the culinary kind??)
  2. 2 tablespoons lime juice, plus the zest
  3. 1 1/2 tablespoons soy sauce
  4. 1 jalapeno, diced small
  5. 1 small red onion, thinly sliced
  6. 1/2 red cabbage, sliced
  7. 1 clove garlic, minced
  8. 1 red bell pepper, diced
  9. 1 large bunch kale, stems removed and leaves torn into bite-sized pieces
Instructions
  1. Mix the coconut milk, lime juice and soy sauce in a small bowl and set aside.
  2. Water saute (over medium/low heat) the red onion, garlic and cabbage for 2-3 minutes, then add the bell pepper and kale, adding more water as necessary. Cover and cook for 2-3 minutes or until the kale and cabbage are soft. Drain any excess water and combine in a mixing bowl with the dressing. Hand mix and taste-test, adding a bit of salt if needed.
Adapted from Three Beans on a String
That Was Vegan? http://www.thatwasvegan.com/
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{ 6 comments… add one }
  • Cadry December 1, 2014, 6:51 am

    Oh, no! I’m sorry that the Native Foods Thanksgiving meal was just meh for you too. I was hoping that my experience was a fluke, and you’d love it. Every other meal I’ve had at Native Foods has been great. The only one that has been off was the one that cost me $75 instead of half that.

    • Barb December 1, 2014, 7:04 am

      I was hoping the same thing, that my NF would do a better job. They seemed strangely unprepared though, as if they thought all the people with reservations just weren’t going to show up or something? Oh well. I still love them and will still eat there, just not on Thanksgiving!

  • Bianca December 1, 2014, 1:19 pm

    Oh girl, I need to eat WAY more salads. This time of year, I tend to just say, “screw it” and eat whatever I want because I know I’ll be cleansing in January. But for real, I need to get with it now. This looks yummy! Love the coconut milk in the dressing!

  • Bahamazen December 1, 2014, 5:09 pm

    I love kale salads! I can’t wait to try this recipe.

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