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Pesto Kale and Cabbage Salad

by SusySedano  |  Jul 14, 2012

Pesto Kale and Cabbage Salad
  1. PREP
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  • COOK
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  • TOTAL
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Kale and cabbage are among the most nutrient-dense vegetables, but they can be a pain to prepare, says Theresa Albert, registered nutritionist and author of Cook Once a Week, Eat Well Every Day. But not with this quick, easy, and delicious recipe—there’s no cooking required!

INGREDIENTS

SERVES 12

  • 1 cup Walnuts
  • 1 1/2 cups Kale
  • 1/4 cup Pesto Sauce
  • 1 cup White Wine Vinegar
  • 2 cups Red Cabbage

DIRECTIONS

1 Ingredients:
2 cup walnuts, toasted
3 head kale
4 /4 cup pesto sauce
5 cup white wine vinegar
6 cups red cabbage, shredded
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8 Directions:
9 Place walnuts in a pan over medium low heat and toast for 5-8 minutes, stirring often. Rinse kale well, drain to dry, and remove the ribs. (To remove the ribs, lay the leaf facedown on a cutting board and slice along the middle stem sothat you are left with two leaves and the stem). Chop into small pieces andplace in a large bowl. Mix pesto sauce and vinegar together. Toss red cabbage with kale, drizzle with pesto mixture, and toss in walnuts. Add sea salt and pepper. Let stand at room temperature for 1 hour before serving.
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11 Makes 12 servings
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13 Per serving: 98 calories, 8g fat (1g saturated fat), 4g protein,1g fiber, 0g sugars, 4g carbohydrates
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  heresa Albert, nutritionist, author of Cook Once a Week, Eat Well Every Day