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
d.know88@gmail.comThis salad was just okay. It wasn't bad, but it wasn't anything special either.
Hridoy Mondal
mondal_hridoy@yahoo.comI 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
ali_ahmd47@gmail.comThis salad was a bit bland for me. It needed more seasoning.
Reggie Gardner
g_r86@yahoo.comI'm not sure about the garlic parmesan vinaigrette. It was a bit too strong for my taste.
anthony gross
g_anthony@gmail.comThis salad is a great way to use up leftover cabbage and kale.
The Liberator (The Liberator Channel)
ct81@gmail.comI've never had a salad like this before. It's so unique and delicious!
Musa Bala
m@yahoo.comThis salad is perfect for a summer barbecue.
Emmy Kitchen
kitchen.e16@gmail.comI like to add some crumbled bacon to this salad for extra flavor.
Jose Quinones
j.quinones@yahoo.comThis salad is a great make-ahead dish.
Musisi Ibrahims
m_i51@aol.comI'm not a big fan of cabbage, but I loved this salad!
Roger Kisitu
kisitu.r78@hotmail.comThis salad is a great way to get your daily dose of vegetables.
Muzammil Qureshi
m87@gmail.comThe garlic parmesan vinaigrette is the perfect finishing touch to this salad.
lusu MSINDISI
m_lusu@gmail.comI love the combination of cabbage and kale in this salad.
Bhatti Kashi
kashi@gmail.comThis salad is so easy to make and it's packed with healthy ingredients.
md Rashiduzzaman
r-md87@hotmail.comI've made this salad several times now and it's always a crowd-pleaser.
Rj Gaming
gaming_r@gmail.comThis salad was a hit at my last party! Everyone loved the crunchy texture and the flavorful dressing.