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Meal prep savior this vegan and gluten-free, this amazing kale salad keeps for 4-5 days in the fridge. Delicious Kale Salad with lemony dressing can be made ahead, then used daily to top off tacos, wraps, burgers, and even pizza during the week.

For example with vegan lentil cake, falafel with creamy tahini sauce or vegan quiche really amazing. Soo you can imagine Delicious Kale Salad it as a savior with every meal.

And this Kale Salad, kind of amazing actually but holds up in the fridge for 4-5 days! Give it a try and see. Instead of thinking of this a “salad” which of course you could, I like to think of this as a condiment like salsa or pickled onions. But this condiment is packed full of nutrients. And the fact that it is all ready to go will mean that you will absolutely use it more during the week. Keeping the dressing simple and basic will allow you to use it on a huge variety of meals.

Here I’ve tossed the salad with a simple lemon dressing but with one little twist. I’ve roasted the lemons first. Optional, but tasty! Roasting the lemons first, intensifies both sweetness and sourness giving the lemon juice a huge burst of flavor. It is absolutely necessary and a fun option if you have time. Lemon with olive oil, garlic, salt, pepper and chili flakes- a very simple dressing that pairs well with so many things.

Stack the kale leaves and thinly slice into ribbons. Finely slice the cabbage and onion and add it to the mix. Toss with the lemon dressing. Add seeds and herbs if you like, or keep it simple. and there you have it – Delicious Kale Salad and it in the fridge to use throughout the week. A very simple recipe that is both tasty and quite useful.

Ingredients

• 1 small bunch lacinato kale, cut into very fine ribbons
• ½ small head cabbage, shredded or thinly sliced
• ¼ of a red onion, very finely sliced
• ¼ cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives
• ¼ cup olive oil
• juice from 1–2 small lemons – try roasting them first.
• 2 garlic cloves finely minced ( use a garlic press)
• salt, pepper and chili flakes to taste
• Optional seeds for sprinkling – hemp, sunflower , pumpkin seeds

Instructions

• All slaw ingredients in a big bowl – kale, cabbage, onion, herbs. Toss well.
• Add the oil, lemon juice to taste, minced garlic and a generous amount of salt and pepper. Add chili flakes to taste.
• Toss well. Taste and adjust the salt and lemon. You want the salad to taste tangy and flavorful!
  Store in a sealed container in the fridge for 4-5 days!

Notes

• For a boost of lemon flavor, try roasting the lemons. Cut them in half and place them open side down on a parchment-lined sheet pan for 25 minutes in a 425F oven. They should darken.
• Let them come to room temperature and squeeze into the salad. The flavor will be slightly more intense, so add conservatively, adding more to you have sweet and sour taste.
• If sensitive to onions, after slicing, soak in salted water for 15 minutes, drain. This will take the bitterness out.