Kale and Napa Cabbage Salad with Greek Yogurt Dressing is ribbons of kale and Napa cabbage combined with apples, dried cranberries, green onions, and toasted pecans in a creamy, Greek yogurt dressing. This salad is one great way to eat your greens in a very delicious, different way!
Happy first day of spring! I’m sharing something today that’s not altogether springlike, but here it is nonetheless…you must meet my new favorite salad. 🙂 Pretty, isn’t it? Any salad that can be described as “ribbons” of something sounds pretty already. This Kale and Napa Cabbage Salad is just that — ribbons of dinosaur kale and Napa cabbage — which are festive and fun as the day is long. Add crispy apples, tart dried cranberries, green onions, and toasty pecans in the mix, and this salad is hard to walk away from. The clincher? A creamy, Greek yogurt dressing with fresh parsley that makes this salad slaw-like. You could call it a slaw, but this is much more special than a slaw. 😉
I had fun styling this salad for my photos. There aren’t too many salads that enable you to prop them up so easily and stay so well in a perfect organized randomness as this one. I probably added one too many photos of this salad to my post, but I couldn’t narrow it down any further. This salad was just much more photogenic than the ones I’m used to. 🙂 Those kale and cabbage ribbons are pretty sturdy guys, and the Greek yogurt dressing was like the glue holding them all together.
Normally, dinosaur kale isn’t too enjoyable to eat raw. It is when it’s chopped thinly into ribbons, however — it’s got just enough texture with a sturdy bite, without being tough. Just be sure to remove those tough stems, however, because they’re much too fibrous. I cut the stems out of each leaf, then piled them up and chopped them thinly. It might take 5-10 minutes prep time depending on how skilled you are with your knife, but it’s well worth it to get that kale as thin as possible and lose those tough stems! 🙂
The creamy Greek yogurt dressing helps tame the kale and cabbage, softening them ever so slightly. If you dress the whole salad and have leftovers the next day, it’s still enjoyable and not completely wilted. That is, if you have leftovers. I’ve made this salad twice in one week, and it makes a large bowl, which should be enough to serve 6-8 people easily. It should’ve been enough, but it wasn’t in our house. I know I’ve got a winner when my husband goes back for a larger serving the second time around for both batches. That’s sayin’ something — this one’s definitely a winner. 😉
- 1 bunch dinosaur kale, tough stems removed, washed, and cut into thin ribbons
- 4 ounces Napa cabbage (I used ¼ of a medium head), washed and cut into thin ribbons*
- 2 green onions, white and green parts, sliced thinly
- 1 medium apple, cored and cut into ½" chunks (I used Gala)
- 1 tablespoon fresh lemon juice**
- ½ cup dried cranberries
- ⅓ cup toasted, chopped pecans***
- ½ cup Greek yogurt (I used Chobani 0% plain)
- 3 tablespoons canola oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon lemon juice
- salt and pepper, to taste
- 1 tablespoon freshly chopped parsley
- Place the kale, cabbage, and green onions into a large bowl. Place the apples into a small bowl and add the lemon juice. Stir to combine, then add the apples to the kale mixture with the cranberries and pecans. Toss gently, then set aside.
- Place the Greek yogurt, canola oil, vinegar, honey, lemon juice, and salt and pepper to taste in a small bowl and whisk until incorporated. Stir in the fresh parsley. Pour the dressing over the salad and toss until the salad is evenly coated with the dressing. Enjoy!
*Tossing the apples in lemon juice is completely optional, but it added another layer of flavor and kept the apples from turning brown as well.
***You can save time by using pre-toasted pecan pieces from Trader Joe's, or toast your own by baking the pecans in a 350 degree oven on a baking sheet for 8-10 minutes, or until fragrant.