CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE
This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
- While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
- Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
- In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
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Dem Know
[email protected]This salad was just okay. It wasn't bad, but it wasn't anything special either.
Hridoy Mondal
[email protected]I found this salad to be a bit too crunchy. I think I would have preferred it if the cabbage and kale were chopped more finely.
Ali Ahmd
[email protected]This salad was a bit bland for me. It needed more seasoning.
Reggie Gardner
[email protected]I'm not sure about the garlic parmesan vinaigrette. It was a bit too strong for my taste.
anthony gross
[email protected]This salad is a great way to use up leftover cabbage and kale.
The Liberator (The Liberator Channel)
[email protected]I've never had a salad like this before. It's so unique and delicious!
Musa Bala
[email protected]This salad is perfect for a summer barbecue.
Emmy Kitchen
[email protected]I like to add some crumbled bacon to this salad for extra flavor.
Jose Quinones
[email protected]This salad is a great make-ahead dish.
Musisi Ibrahims
[email protected]I'm not a big fan of cabbage, but I loved this salad!
Roger Kisitu
[email protected]This salad is a great way to get your daily dose of vegetables.
Muzammil Qureshi
[email protected]The garlic parmesan vinaigrette is the perfect finishing touch to this salad.
lusu MSINDISI
[email protected]I love the combination of cabbage and kale in this salad.
Bhatti Kashi
[email protected]This salad is so easy to make and it's packed with healthy ingredients.
md Rashiduzzaman
[email protected]I've made this salad several times now and it's always a crowd-pleaser.
Rj Gaming
[email protected]This salad was a hit at my last party! Everyone loved the crunchy texture and the flavorful dressing.