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This Chopped Kale Salad recipe is loaded with curly kale, red and green cabbage, fresh herbs, golden raisins nuts and seeds all tossed in a completely addictive honey lime vinaigrette. Serve this kale cabbage salad with grilled chicken or fish, with a bowl of hearty soup or stew, or enjoy it as a light meal on its own.

A tan colored bowl filled with chopped kale salad (curly kale with cabbage, carrots, celery, nuts, seeds and raisins).

I love everything about this kale cabbage salad! It has a really great combination of textures and flavors and a lot of crunch in every bite!

Clear glass mixing bowls filled with cabbage, carrots, celery and kale.

This kale and cabbage salad is chock-full of good-for-you ingredients, it’s refreshing and light and I especially love the honey lime dressing that its tossed with.

Chopped Kale Salad Recipe

  • Curly kale
  • Red Cabbage
  • Green Cabbage
  • Carrots
  • Celery (plus celery leaves)
  • Fresh Herbs (mint and parsley)
  • Pepitas
  • Almond slices
  • Organic golden raisins

Find printable recipe with the measurements below.

Honey Lime Vinaigrette

This chopped kale salad dressing is fresh and flavorful and so easy to make. To make it, toss the ingredients in a mason jar, seal the lid, then shake well. You’ll want to let this dressing sit in the fridge for at least 30 minutes to allow the flavors some time to meld before tossing the salad with it. The taste of this vinaigrette is so amazing, you’ll want to toss all your salads with it!

  • Fresh lime juice and zest. Fresh is best for this recipe. It adds freshness and flavor. Don’t use the bottled stuff. 
  • Extra-virgin olive oil. I like to use olive oil for my dressings, but you can use avocado oil if you prefer.
  • Honey. I like to use clover honey, but you can use whatever honey you prefer, or you can use pure maple syrup instead.
  • Dijon mustard. Adds a little flavor and emulsifies the dressing.
  • Garlic. Adds a nice flavor to the mix.

A white bowl filled with cut vegetables. A clear glass filled with dressing sits next to the bowl.

How To Make Kale And Cabbage Salad

You will love how quick and easy this salad comes together. 

  1. Make Dressing.  Add all the ingredients to a mason jar. Seal the lid and vigorously shake to blend ingredients, or simply add them to a small bowl and whisk together with a fork or wire whisk.
  2. Rinse Vegetables. Rinse vegetables under cold water and pat dry.
  3. Chop. Chop vegetables using a good sharp knife, or give them a rough chop and then toss them in batches in a food processor and quickly pulse until the veggies are finely chopped. For the carrots, I’ll typically grate them, but you can also toss them in the food processor with the other ingredients.
  4. Herbs. Give the herbs a good course chop as well.
  5. Toss & Dress.  Add all of the ingredients to a large mixing bowl and drizzle the dressing over the salad. Toss to lightly coat the ingredients.
  6. Chill. Salad is best if its chilled before serving. Serve with extra vinaigrette if you like.

A white bowl filled with cut vegetables.

Tips For Making Kale Cabbage Salad

When making this Chopped Kale Salad recipe, I always start by making the dressing first. That way it can chill in the refrigerator allowing time for the flavors to really meld together while I prep the rest of the salad. 

After the dressing is made, I’ll chop the ingredients and toss them in a large bowl. Then toss in the nuts, seeds, raisins and chopped herbs and give everything a good toss to mix the ingredients up. Then drizzle the dressing over the ingredients and toss well. 

A white bowl filled with chopped kale cabbage salad.

 

How To Prepare Kale For Salad

  1. Clean Kale Leaves. Fill a large bowl with cold water, then submerge the kale leaves in the bowl to loosen any dirt and debris from inside the folds of the leaves.
  2. Rinse Leaves. Rinse each leaf under cold water.
  3. Dry Leaves. Transfer leaves to a plate lined with paper towels and pat them dry.
  4. Salad Spinner. Alternatively, tear the leaves from the stems or cut the stems away from the leaves and chop the kale. Transfer the chopped kale to a colander or salad spinner basket and rinse under cold water to remove any dirt and debris. Spin the leaves dry in a salad spinner, or pat and squeeze the leaves dry using paper towels. 

Remove Kale Stems

  1. Pull Leaves From Stems. Hold the base of each kale stem with one hand while pulling the stems downward with the other hand to remove the leaves from the stems. 
  2. Cut Leaves From Stems. Place each curly kale leaf (one at a time) on a cutting board and fold it along the stem. Using a sharp knife slice the leaves from the stem and discard the stem.

Can I Make This Salad Ahead Of Time?

This is a great salad to make ahead of time. To do so, chop the ingredients and whisk together the salad dressing then store them separately in air-tight containers until you’re ready to serve the salad.

How To Store Leftovers

Leftovers of this chopped kale salad can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers are best if the salad and dressing are stored separately.

A close up photograph of chopped kale salad (with curly kale, cabbage, carrot, celery, mint, almond slices and golden raisins).

Looking For More Chopped Salad Recipes?

A tan bowl filled with Chopped Kale Salad (curly kale, cabbage, carrots, celery, fresh mint, golden raisins and almond slices.
Yield: 8 servings

Chopped Kale Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

This Chopped Kale Salad recipe is loaded with curly kale, red and green cabbage, fresh herbs, golden raisins nuts and seeds all tossed in a completely addictive honey lime vinaigrette. Serve this kale cabbage salad with grilled chicken or fish, with a bowl of hearty soup or stew, or enjoy it as a light meal on its own.

Ingredients

  • 4 cups curly kale, chopped
  • 2 cups purple cabbage, chopped
  • 2 cups green cabbage, chopped
  • 1 cup carrot, grated
  • 1-1/2 cups celery, chopped
  • 1/4 cup celery leaves, chopped
  • 1/3 cup fresh mint, chopped
  • 1/3 cup fresh parsley, chopped
  • 1/2 cup roasted pepitas
  • 1/2 cup raw almond slices
  • 1/3 cup golden raisins

Honey Lime Vinaigrette

  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 2 teaspoons grated lime zest
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons clover honey 
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic grated or finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.

For the Vinaigrette

  1. Place the ingredients for the vinaigrette in a mason jar and seal the lid. Shake well. You can also place the ingredients in a small bowl and whisk to blend. 

Notes

Tips For Making Vinaigrette

  • Season with salt and freshly cracked pepper to taste.
  • Adjust taste by adding more honey or 1 tablespoon water to the dressing if dressing is too tart for your taste.
  • Dressing is best if refrigerated for up to 30 minutes before serving.

    • How To Prepare Kale For Salad

    1. Clean Kale Leaves. Fill a large bowl with cold water, then submerge the kale leaves in the bowl to loosen any dirt and debris from inside the folds of the leaves.
    2. Rinse Leaves. Rinse each leaf under cold water.
    3. Dry Leaves. Transfer leaves to a plate lined with paper towels and pat them dry.
    4. Salad Spinner. Alternatively, tear the leaves from the stems or cut the stems away from the leaves and chop the kale. Transfer the chopped kale to a colander or salad spinner basket and rinse under cold water to remove any dirt and debris. Spin the leaves dry in a salad spinner, or pat and squeeze the leaves dry using paper towels. 

    Remove Kale Stems

    1. Pull Leaves From Stems. Hold the base of each kale stem with one hand while pulling the stems downward with the other hand to remove the leaves from the stems. 
    2. Cut Leaves From Stems. Place each curly kale leaf (one at a time) on a cutting board and fold it along the stem. Using a sharp knife slice the leaves from the stem and discard the stem.

    How To Make This Salad Ahead Of Time

    This is a great salad to make ahead of time. To do so, chop the ingredients and whisk together the salad dressing then store them separately in air-tight containers until you’re ready to serve the salad.

    How To Store Leftovers

    Leftovers of this chopped kale salad can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers are best if the salad and dressing are stored separately.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 300Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 273mgCarbohydrates: 26gFiber: 6gSugar: 15gProtein: 7g

    theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

    © Deborah @The Harvest Kitchen
    Cuisine: American / Category: Salads