Kale and Napa Cabbage Salad with Greek Yogurt Dressing is ribbons of kale and Napa cabbage combined with apples, dried cranberries, green onions, and toasted pecans in a creamy, Greek yogurt dressing. This salad is one great way to eat your greens in a very delicious, different way!
KALE AND NAPA CABBAGE SALAD WITH GREEK YOGURT DRESSING
Kale and Napa Cabbage Salad with Greek Yogurt Dressing is ribbons of kale and Napa cabbage combined with apples, dried cranberries, green onions, and toasted pecans in a creamy, Greek yogurt dressing. This salad is one great way to eat your greens in a very delicious, different way!
Happy first day of spring! I’m sharing something today that’s not altogether springlike, but here it is nonetheless…you must meet my new favorite salad. 🙂 Pretty, isn’t it? Any salad that can be described as “ribbons” of something sounds pretty already. This Kale and Napa Cabbage Salad is just that — ribbons of dinosaur kale and Napa cabbage — which are festive and fun as the day is long. Add crispy apples, tart dried cranberries, green onions, and toasty pecans in the mix, and this salad is hard to walk away from. The clincher? A creamy, Greek yogurt dressing with fresh parsley that makes this salad slaw-like. You could call it a slaw, but this is much more special than a slaw. 😉
IngredientsSalad:
- 1 bunch dinosaur kale, tough stems removed, washed, and cut into thin ribbons
- 4 ounces Napa cabbage (I used ¼ of a medium head), washed and cut into thin ribbons*
- 2 green onions, white and green parts, sliced thinly
- 1 medium apple, cored and cut into ½” chunks (I used Gala)
- 1 tablespoon fresh lemon juice
- ½ cup dried cranberries
- ⅓ cup toasted, chopped pecans
Dressing:
- ½ cup Greek yogurt (I used Chobani 0% plain)
- 3 tablespoons canola oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon lemon juice
- salt and pepper, to taste
- 1 tablespoon freshly chopped parsley
Instructions
Prepare the salad:
- Place the kale, cabbage, and green onions into a large bowl. Place the apples into a small bowl and add the lemon juice. Stir to combine, then add the apples to the kale mixture with the cranberries and pecans. Toss gently, then set aside.
Prepare the dressing:
- Place the Greek yogurt, canola oil, vinegar, honey, lemon juice, and salt and pepper to taste in a small bowl and whisk until incorporated. Stir in the fresh parsley. Pour the dressing over the salad and toss until the salad is evenly coated with the dressing. Enjoy!
NotesYou can substitute any cabbage for the Napa cabbage, such as Savoy, or even bagged angel hair cabbage for a time saver.
*Tossing the apples in lemon juice is completely optional, but it added another layer of flavor and kept the apples from turning brown as well.
You can save time by using pre-toasted pecan pieces from Trader Joe’s, or toast your own by baking the pecans in a 350 degree oven on a baking sheet for 8-10 minutes, or until fragrant.
