I'm in that mode where I buy a bunch of fresh produce in the beginning of the week with no real plan on how I'm going to use it. I've learned over the course of the last 7 years --pretty much since I overhauled my diet-- that if I buy it and keep it in plain site, I'll figure out a way to eat it because I HATE throwing good food away.
Last week I picked up a head of purple cabbage because
it was on sale and this week I grabbed a bag of kale to challenge myself to eat the whole thing before leaving for vacation this Saturday. (I'm taking Mom to Italy!!)
The green kale and the purple cabbage were SO pretty together. Add in some orange carrots and wow. My plate looked like the picture of health!
It was good too! I know some of you fear the kale raw but this was tasty! The the dressing has such a good flavor and the mustard held up against the hearty green. There was just something about the cabbage and kale together too. This is really worth a try. It's so simple!
Here's what I did….
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- ½ tablespoon honey (10g)
- 1 cup chopped raw kale (67g)
- 1 cup shredded purple cabbage (70g)
- 1 carrot julienne (30g)
- 2 tablespoon roasted sunflower seeds (14g)
Instructions
Mix the olive oil, mustard, honey and vinegar in a small bowl to make the dressing.
Add all remaining ingredients to a large bowl and top with the dressing.
Toss everything together making sure to coat all the kale with the dressing. I used tongs and just kept tossing until all the leaves looked wet.
Pile on a plate and dig in..
I've made it 2 days in a row now!
📖 Recipe
Kale and Purple Cabbage Salad
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- ½ tablespoon honey 10g
- 1 cup chopped raw kale 67g
- 1 cup shredded purple cabbage 70g
- 1 carrot julienne 30g
- 2 tablespoon roasted sunflower seeds 14g
Instructions
- Mix the olive oil, mustard, honey and vinegar in a small bowl to make the dressing.1 teaspoon olive oil, 1 tablespoon whole grain mustard, ½ tablespoon honey, 1 teaspoon apple cider vinegar
- Add all remaining ingredients to a large bowl and top with the dressing.1 cup chopped raw kale, 1 cup shredded purple cabbage, 1 carrot julienne, 2 tablespoon roasted sunflower seeds
- Toss everything together making sure to coat all the kale with the dressing. I used tongs and just kept tossing until all the leaves looked wet.
- Pile on a plate and dig in..
Amy
made this recipe last night--doubled up on everything and it was DELICIOUS! Husband loved it, too, it's our new favorite kale salad recipe, thank you!
Anna
Scrumptious! Used baby kale from garden. Didn't have red cabbage so used green cabbage and 1 small purple carrot and 1 small orange carrot. Also added some sliced red radishes as I had heaps in the garden. Colours were beautiful and tasted fantastic! Thanks heaps for the recipe.
Kathy
Delicious! 1st time having kale (new res. is to try new foods!) and decided to try it with this recipe. Soooooo good. I was definitely skeptical as I thought I'd prefer it cooked more like spinach. My husband and I loved it in addition to our 4 year old-I couldn't get the other 3 to try but some day : ). Thanks for turning us on to kale!
PJ
Agree with the massaging of the kale. I use my Misto and lightly spray it with olive oil. Makes it so much more yummy. A lady at our WW meeting said something this past weekend about "romancing the vegetables" when the get boring. I's say massaging it falls in that category! Make the veggies interesting and they go down a lot easier. This recipe sounds great and I too would count as 4. Thanks!
Debbie
I have a suggestion. Since several have mentioed the kale's bitterness, I am going to try the salad with baby kale. It doesn't have the same bitterness or tough ribs of mature kale. I've used it in other salads and it was delicious.
roni
Thanks for looking up Eva and I was told the same thing. Count it which way it works for you. I would err on the side of caution and over count, which is why I'll always provide the highest possible point value.
EvaNadine
I was wondering the same thing as Ann, so I threw it into my recipe builder. 7 points, indeed.
Raw fruits/veggies on their own are 0 points, but keep in mind they are only 0 points because WW decided to make it so -- they still have the nutritional elements that comprise the points. So when they are used in recipes with other ingredients, the points add up.
I asked my meeting leader about this, and we decided that you can count it either way -- do what works for you. If your body doesn't put on weight by using the lower point count, go for it. But if it does, you may want to use the higher point count.
roni
Ann - I agree with you and forgot to put up my WW disclaimer. I only calculate points based on total Nutritional Information. With old points that almost always matched "estimates" with new points they are off between 1-3. I never got an answer from WW about the discrepancy and I believe if you punch the ingredients of this salad in the recipe builder it will give you 7. I'd love it if someone could verify.
I'm not saying it's right, I'm saying I'd rather provide the same points WW would based on the recipe builder than falsely advertise something as lower in points based on only my opinion.
That being said, I agree, you could probably count this as less.
I should note: This is another reason I'm not counting or following the PointsPlus. It's not as intuitive for me. I miss Flex. 🙁
ann
I love all your recipes, and your weight loss success. I really dont see how you got 7 wwpp for this salad. The oil has 1 pt,and honey has 1 point and the sunflower seeds have 2 pts. 0 ppts for the other ingredients . I've been going to wt watchers and I would give it 4 pp. Thanks for all your neat recipes.
Amy
Try massaging the kale to make it even more tender, it loses some bitterness and tastes great!
tj
That sounds fantastic! 🙂