Enzyme-rich Red Cabbage, Apple & Kale Salad Recipe

Reading Time: < 1 minute


  • ½ medium red cabbage, thinly sliced
  • 1 red apple, diced
  • 2 handfuls of kale, finely chopped
  • 1 handful of fresh mint, finely chopped
  • 5 medium-sized romaine lettuce leaves, chopped
  • 4 sun-dried tomatoes, diced and soaked for 5 minutes in filtered water
  • ½ red onion, julienned


  • 1 clove garlic, crushed and minced
  • ½ tablespoon fresh turmeric root, minced OR 1 teaspoon turmeric powder
  • Splash of organic balsamic vinegar
  • 1 tablespoon (or more) cold-pressed extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
  • High quality salt such as pink or sea salt, to taste


  1. Wash all vegetables carefully. Then mandolin the red cabbage into a large bowl. If you do not have a mandolin then slice it thinly. Chop the remaining vegetables and add to the bowl.
  2. Mix spices with olive oil and balsamic vinegar and toss into the salad. Add the sun-dried tomatoes with the soaking water. Let it rest for ten minutes or more for the flavors to meld and the cabbage to soften.
  3. Garnish with apple slices drizzled with lemon juice.
  4. Serve in bowls along with your favorite entree or enjoy alone.


Serves 4. Per Serving (based on using turmeric powder):

Calories: 141.8 |
Total Fat: 4.3 g |
Total Carbohydrate: 24.9 g |
Dietary Fiber: 7.2 g |
Protein: 5.2 g


  1. I would choose this recipe over the Brussels sprouts. A helpful hint I learned to improve the texture of raw kale is to sprinkle it with olive oil and "massage" it in before adding the other ingredients. It transforms it, and even people who hated kale salad because it was tough, like it now.

    • We appreciate your feedback, Linda. Thank you for sharing that helpful hint with us.

      That's pretty interesting. We'll definitely consider trying that in our future recipes.

      Thank you so much. We hope you have a wonderful day!

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