Kale & Cabbage Salad

I’ve made this twice in the last 3 days, so that oughta tell you how delicious it is. My husband was actually a little worried that I might O.D. on it! Too much cabbage for one person can be a little scary! But OMG! It was so delicious! I made a big HUGE batch of it for meal prepping on Sunday, so that I could dip into it through the week.

So… here’s how it went down.

It all started with NO TOMATOES! I almost always have tomatoes on hand to make my staple Greek salad. I seriously eat a Greek-inspired salad at least 3-4 times per week. So when I was in the mood to munch of fresh greens the other day, and I looked over at my EMPTY tomato bowl, I PANICKED!

I scanned the frig and pantry and came up with some bags of kale from our local CSA farm, a head of cabbage, a big bag of carrots, pepitas (pumpkin seeds) from Costco and some organic dried cranberries. It was looking promising!



Before we go any further with this recipe, you’re going to need to know how to massage your kale! WHAT?! I know, it sounds crazy. But there are a lot of people that thought they HATED kale because it was so rough and coarse, but if you just show it a little love, it’ll turn into something much more palatable and delicious! Watch and learn:

The amounts aren’t really set in stone. I am the queen of ‘add a little of this and a little of that’ and don’t always measure. But if I had to make my best guess, here goes…

Ingredients: for 2-4 servings

  • Dozen stems of curly kale (remove from stalks, chop and massage)
  • 1/4 head of cabbage (chopped small)
  • 3 carrots (shredded)
  • 1/2 cup pepitas
  • 1/2 cup dried low/no sugar cranberries

Dressing: Homemade Creamy Garlic Dressing (this stuff is the BOMB! – seriously drinkable!) Just 2-3 tablespoons will do.


  • Umm….just toss it all together and try not to eat the whole dang bowl!

Containers (21 Day Fix/Hammer & Chisel): 2 greens, 1 orange




*The kale and cabbage stand up nicely to the dressing, so it doesn’t get soggy even a few days later! A lettuce salad would be pretty limp and wilty by then! My husband loved this salad, too. It’s nice and crunchy and the flavors are…AHHH!!! Just try it! I promise, you’ll love it! Feel free to get creative! What else would be good?

What’s on SALE this month!?

Creamy Garlic Salad Dressing

When I was little, my mom used to make that Good Seasons salad dressing that you but in the packet and mix up yourself. You know what I’m talking about right?!

She had this cute little glass cruet that she mixed it in and kept it in the fridge. Almost homemade!

I loved that stuff SO MUCH! I would intentionally put too much on my salad so that I could (here’s where it gets gross)… DRINK IT!

Well, I thought I had outgrown that temptation, until I made THIS!



  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3-5 cloves of garlic (crushed)
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh parsley (dry works fine too!)
  • 1 tsp. Himalayan sea salt
  • 1/2 tsp Dijon mustard
  • 1 Tbsp. raw honey or agave nectar

Place everything in the blender and blend for 30 seconds or until combined. Store in an airtight container (I like mason jars) in the refrigerator. Be sure to shake it well before using after refrigeration.

If you follow the 21 Day Fix, this counts as one orange container.

I love making my own dressings. It’s so easy and I know exactly what’s in it! I also know what’s NOT in it! No additives, preservatives or other chemicals. I like to shake mine up with my salad to cover every little leaf! That way, a little goes a long way.

And if you used a little too much, you might be tempted to drink it!




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Dressed for SUCCESS!

It’s well documented that I am in love with making my own salad dressing! It’s SO easy, clean, and delicious! It really just takes a few ingredients, as opposed to the bottled dressings that list a PARAGRAPH of ingredients that almost entirely unrecognizable! This is my latest, greatest, bestest, most favoritest homemade salad dressing! This is yet another recipe from the popular 21 Day FIX program. I just modified a few of the ingredients to my taste. 🙂


Dijon Vinaigrette

(Makes 8 servings)

3 T. red wine vinegar

2 T. fresh lemon juice

3 T. Dijon mustard

1 T. honey

2 cloves garlic chopped

¼ t. Sea salt (I like to substitute 1/2 t. Mrs. Dash or Spike no-salt seasonings)

¼ t. ground black pepper

6 T. extra-virgin olive oil


  1. Combine vinegar, lemon juice, mustard, honey, garlic, salt, and pepper in a medium bowl; whisk to blend.
  2. Slowly add oil while whisking; mix well

Tip: Store leftover dressing in a covered container (I like to use Ball jars) in the fridge. I often double this recipe, because my husband likes to take some of it to work. If dressing thickens when cold, hold at room temp. for 30 minutes and stir before serving.