Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette Recipe

Difficulty: Easy
Servings: 6
Nutritional Information (per serving): Calories 404, Total Fat 26 g, Saturated Fat 7 g, Carbohydrates 29 g, Dietary Fiber 6 g, Sugar 11 g, Protein 18 g, Cholesterol 21 mg, Sodium 645 mg
Total Time: 20 minutes
Active Time: 20 minutes

Imagine a vibrant salad that explodes with flavor and crunch, packed with sturdy veggies that stay fresh in your fridge for days. Toasted panko breadcrumbs and almonds deliver irresistible texture, all tied together by a bold garlic-Parmesan vinaigrette. It's hearty enough as a standalone meal or perfect alongside grilled proteinsget ready to wow your taste buds in just 20 minutes!

Ingredients

1 cup plain panko breadcrumbs
3 cloves garlic (2 peeled and crushed, 1 finely grated)
2 sprigs fresh thyme
2 tablespoons plus 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head red cabbage (around 2 pounds)
One 5-ounce package of curly kale leaves, chopped into bite-sized pieces
2 medium beets (any variety)
3 tablespoons sherry vinegar
2 teaspoons honey
4 tablespoons finely grated Parmesan cheese
1/2 cup sliced almonds, lightly toasted
1 cup shaved Parmesan cheese

Instructions

In a medium skillet over medium-low heat, combine the panko, smashed garlic cloves, and thyme sprigs. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring frequently, until the breadcrumbs turn golden, about 5 minutes. Season with 1/2 teaspoon salt and several grinds of black pepper. Remove the garlic and thyme, then spread breadcrumbs on a large plate to cool.
While the breadcrumbs cool, prepare the cabbage by placing it on a cutting board with the root end facing up, and slice it in half. Lay each half cut-side down and cut each into two equal wedges. Using a sharp knife or mandoline, slice the wedges very thinly into ribbons, avoiding the core to keep the cabbage intact and easier to slice. Combine sliced cabbage and kale in a large bowl.
Peel and halve the beets. Using a sharp knife or mandoline, shave the beets into thin half-moon slices and add them to the bowl with the cabbage and kale.
In a small bowl, whisk together the finely grated garlic clove, sherry vinegar, and honey. While whisking, slowly pour in the remaining 1/4 cup olive oil until the dressing emulsifies. Stir in the grated Parmesan cheese. Season to taste with salt and pepper.
Toss the salad gently with the garlic-Parmesan vinaigrette until all ingredients are coated evenly. Just before serving, sprinkle the salad with toasted almonds, golden breadcrumbs, and shaved Parmesan cheese.

Prep ahead for effortless meals: Store sliced cabbage, kale, and beets in resealable bags with damp paper towels in the fridge up to one day. Dress and top right before serving. Elevate it into a main dish with grilled chicken, steak, shrimp, or tofupure deliciousness awaits!