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4 servings
15 min active time
15 min total time
3.0 (1 vote)
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Original
8 oz chopped | |
1 lb sliced | |
4 oz finely chopped | |
2 oz | |
1⁄4 cup | |
1⁄4 tsp | |
2 juiced | |
2 finely diced | |
to taste | |
to taste | |
4 oz |
Important: We could not account for the following ingredients:
4 oz |
Amount per serving
Daily %
Calories
204
10%
Total Fat
14 g
18%
Cholesterol
0 mg
0%
Sodium
1382 mg
60%
Total Carbohydrates
27 g
10%
Fiber
5.9 g
21%
Total Sugar
8.1 g
Proteins
5.0 g
10%
Calcium
154 mg
12%
Iron
1.9 mg
11%
Potassium
663 mg
14%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Remove (cut) thicker stems from the kale, then stack the leaves. Slice them thinly into ribbons and place in a large bowl. Slice the cabbage thinly and add to the bowl. Slice the red onion thinly and add to the bowl.
- 2Add the olive oil, salt and minced garlic cloves, give a good toss (or feel free to massage with your fingers). Add lemon juice to taste. You want the salad to taste tangy and flavorful!
- 3Season with pepper and chili flakes to taste. Add any fresh herbs or seeds or optional additions (see post body)
- 4Store in a sealed container in the fridge for up to 4 days!
Published by Callan Curtis