Servings: 6 Time: 30 mins
Ingredients
6 cups curly kale, finely chopped
1 1/2 cups red or green cabbage, shredded
1/2 cup quinoa, dry
1/2 cup roasted slivered almonds, unsalted
1/4 cup shredded parmesan
1/4 cup dried cranberries, can also use golden raisins (optional)
Dressing
2 tablespoons apple cider vinegar or fresh lemon juice
1/2 tablespoon Dijon mustard
1 tablespoon maple syrup or agave
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 tablespoons extra-virgin olive oil
Directions
Cook quinoa according to package, about 15 minutes. Let cool in fridge while preparing salad.
In a large salad bowl, add kale, cabbage, and parmesan.
Make the dressing: In a small mason jar or bowl, add apple cider vinegar, Dijon mustard, maple syrup or agave, salt, black pepper, and olive oil. Place lid on mason jar and shake well.
Pour dressing onto salad. Toss to combine. Allow the kale and cabbage to get tender by allowing the marinade to sit on the salad for 15 minutes.
Add quinoa. Mix to combine.
Sprinkle roasted almonds and cranberries on top of the salad. Enjoy!
Notes:
Vegan: Omit cheese
Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days.
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