Crunchy cabbage and kale salad
Indulge in the delightful blend of crispy cabbage and fresh kale with a satisfying crunch. This salad offers a burst of flavors that will tantalize your taste buds.
Ingredients:
- 3 cups kale, thinly sliced
- 1 1/2 cups cabbage, thinly sliced
- 1 large carrot, peeled and grated
- 1 cup thinly sliced brussel sprouts (stems removed)
- 1/4 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup diced pancetta
- 1/2 cup crumbled feta cheese
- 1 lemon, zested and juiced
- 1 tablespoon sugar
- 1 teaspoon sugar
- 2 tablespoons white wine vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1 tablespoon grated onion
- 1/4 cup vegetable oil or canola oil
- 3/4 teaspoon poppyseeds
Instructions:
- Preheat the oven to 150 °C.
- Spread pecans on a baking sheet and bake them until they turn golden brown and give off a pleasant aroma, which should take around 10 minutes. Then, set them aside to cool.
- In a small skillet over medium-high heat, cook the pancetta until it becomes crispy and golden. Remove the pancetta from the skillet using a slotted spoon and place it on a plate lined with paper towels to absorb excess grease.
- In a small bowl, mix together sugar, vinegar, dry mustard, kosher salt, oil, grated onions, lemon zest, and poppy seeds until well combined.
- In a large bowl, mix kale, cabbage, Brussels sprouts, carrots, and cranberries together. Squeeze lemon juice over the salad and toss everything together. Add the baked pecans, crispy pancetta, and crumbled feta cheese. Drizzle the salad with just enough dressing to coat the ingredients without drowning them. Save any extra dressing for another salad. Serve the salad.
Summary:
- Calories: 1539 kcal
- Fat: 125 g
- Protein: 28 g
- Carbs: 95 g
- Potassium: 1516 mg
- Magnesium: 168 mg