This Kale Cabbage Salad is loaded with massaged kale, sweet mango, red cabbage, red pepper, carrots, cilantro, and almonds, all tossed in a white balsamic orange dressing.
author’s note
The Kale Cabbage Salad That Converts Skeptics!
A few weeks ago, I promised more kale, and I’ve been delivering. It all started when I picked up a few honey mangoes at the store and couldn’t stop thinking about how good they’d be in a salad. I wanted something fresh and flavorful, with lots of texture and color.
This Kale Salad recipe quickly became a favorite. I layered in crisp red cabbage, sweet mango, crunchy carrots, red pepper, roasted almonds, and a zippy balsamic orange dressing.
It’s the reliable side dish, but I’ve also been adding chicken or quinoa to make it a full meal. Even my kale-skeptic husband asks for seconds now!
Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Kale, finely sliced | Use baby kale for extra tender leaves. Massage with a pinch of salt. |
| Mango, ripe and sweet | Honey/Ataulfo are extra creamy. Swap with peaches, pineapple, or oranges if mango isn’t ripe or in season. |
| Red cabbage, very thinly sliced | Green cabbage works too. Slice very thin so it blends into the Kale Cabbage Salad. |
| Carrots, shredded | Buy pre-shredded to save time. |
| Red bell pepper, thin strips | Yellow or orange peppers work. |
| Cilantro, chopped | Swap with mint or basil if you prefer. |
| Sliced roasted almonds | Try cashews, pistachios, or pepitas. Honey-roasted almonds are great here. |
Quick Tip
Try some other favorite kale salads: Kale and Quinoa Salad, Kale Avocado Salad, or this Kale Couscous Salad.
How To Make This Kale Cabbage Salad
- Prep the kale: Strip stems, slice leaves very thin, rinse, then massage with a pinch of fine salt and a splash of acid. Let dry
- Mix the dressing: Whisk all the dressing ingredients together in a bowl or jar.
- Combine: Add kale, cabbage, carrots, mango, red pepper, and cilantro to a large bowl.
- Dress and toss: Add dressing to taste and toss until glossy and coated.
- Finish: Top with roasted sliced almonds and serve.
Serve This Salad As A Main Dish With:
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Make Ahead And Kale Cabbage Salad Storage
Toss all salad ingredients (except almonds) and store in the fridge. Make the dressing ahead too, it’s even better after sitting. Keep it separate until ready to serve. Add almonds and dressing just before serving.
Once dressed, Kale Salad is best enjoyed within a day, as it softens quickly.
