Kaleslaw salad

By Greta Podleski
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Apple cider vinaigrette:

  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon each salt and freshly ground black pepper (or to taste)


  • 4 cups (well-packed) chopped kale (ribs removed)
  • 2 cups finely sliced or grated red cabbage
  • 2 cups grated carrots
  • 1 cup dried cranberries
  • 3/4 cup pumpkin seeds
  • 1/2 cup chopped green onions (with white parts)
  • 1/3 cup chopped fresh parsley


  1. Whisk together all dressing ingredients in a small bowl or measuring cup and set aside until ready to use.
  2. Place chopped kale in a large bowl. Add 1/4 cup dressing and massage kale for five minutes using your hands. I know this is weird and cumbersome but just do it, please :) You’ll thank me later.
  3. Add all remaining salad ingredients and at least six tablespoons dressing (or more, if desired; you might not use all of it). Mix well. Cover and refrigerate for at least one hour before serving.


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