Kale and Cabbage Salad with Creamy Nutritional Yeast Dressing
This kale and cabbage salad is inspired by Kailey Seabrooke, a holistic nutritionist, who I interviewed for my Simply Inspired series. It's super simple to whip up and the hearty kale and cabbage will last several days in the fridge, making it a great make-ahead salad. We topped ours with hemp hearts and a creamy toasted nutritional yeast* dressing, but Kailey's simple cider vinegar dressing (see below) would be excellent too. Here's Kailey's take on making salads:
For me simple is best and prepping for success is key. In the summer, I like to boil up a batch of quinoa and pull out my food processor with a shredding plate attachment and grate a few carrots and then a few beets. I'll chop up some purple cabbage and then I'll put everything in separate containers in the fridge. When it's go-time I start with a base of quinoa, a layer of whatever fresh greens I have on hand, a smattering each of beets, carrots, and cabbage, and then I'll add anything else I have around.
Favorites here are sliced cucumbers, cherry tomatoes, hemp hearts and sunflower seeds. I'll add sliced apples or raisins too if I need a touch of sweet! Then I'll top it all off with an easy dressing. Usually, I'll put extra virgin olive oil, apple cider vinegar, salt, pepper and honey in a jar and give it a good shake to make it creamy before pouring it over my salad. If I'm being proactive in my prep phase I'll make a super creamy nutritional yeast dressing!
*So what's nutritional yeast? Nutritional yeast is a 100% all-natural inactive yeast, which is a dietary supplement that's rich in B vitamins. It has a pleasant, cheesy flavor and is great sprinkled on salads or used in salad dressings. You can find it here.
Kale and Cabbage Salad
with Creamy Nutritional Yeast Dressing
1/2 small green or purple cabbage, shredded
1/2 bunch Lacinato kale, de-stemmed and thinly sliced
1 cup cooked quinoa
1/3 cup hemp seed hearts
1 pint grape or cherry tomatoes, halved
CREAMY NUTRITIONAL YEAST DRESSING
2/3 cup nutritional yeast
1 garlic clove
1 1/2 tablespoons apple cider vinegar
2 teaspoons lemon juice
1/3 cup water
1/3 cup extra virgin olive oil
salt and pepper to taste
PREP THE VEGGIES
Using a food processor with the shredding plate attachment, shred the cabbage. If you don't have a food processor, simply slice the cabbage thinly.
Prepare the remaining vegetables and toss together in a large bowl.
MAKE THE DRESSING
In a skillet, toast the nutritional yeast over medium heat, stirring frequently, until fragrant and lightly browned. This should take about 5 minutes. Add the yeast into a blender with the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the olive oil in a slow, steady stream. Season with salt and pepper to taste.
Add the dressing to the prepared vegetables and toss to combine. Season with more salt if necessary.
Dressing adapted from Food and Wine.