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Cabbage and Kale Salad

The ultimate simple salad to make ahead of time and that will keep for a couple days in the fridge.


  • 1/2 head of a small cabbage (or 1/4 head of a large cabbage), cored and thinly shredded
  • 1/2 bunch kale, sliced in very thin ribbons
  • 1 good pinch of salt
  • 1 good pinch of red pepper flakes
  • juice of 1 lemon
  • salad dressing


Place kale in a bowl with lemon juice and pinch of salt.  “Bruise” the kale with a bare hand for a 1 minute. Add shredded cabbage, red pepper flakes and salad dressing. Toss. Cool in refrigerator for 1/2 hour and serve.

Submitted by Philippe, Tucson CSA