20 Minute Shredded Kale Cabbage Salad with Dill Pickle Ranch
So easy, and slathered in a homemade dill pickle ranch, this super simple kale and cabbage salad gets a nutrition boost from hemp hearts and major crunch from corn nuts!
Ingredients
- ½ small cabbage about 4 cups shredded
- 4 large kale leaves about 4 cups shredded
- ¼ cup hemp hearts
- ½ cup corn nuts
- 1 batch homemade dill pickle ranch dressing see notes for low FODMAP substitution
Instructions
- Using a sharp knife, or food processor, shred the cabbage. I like to cut the cabbage into 2-3 inch wedges and then shred so the pieces aren't too long.
- Pull the kale leaves off the stem and shred finely with a knife.
- Toss the kale and cabbage into a large salad bowl and drizzle with half the dressing. Massage gently to help soften the greens and ensure each piece is covered with dressing.
- Toss with the hemp hearts and top with the corn nuts. Serve with extra dressing on the side (definitely drizzle on some extra!).
Notes
Okay low FODMAP friends, the salad itself is fully low FODMAP if you stick to 1/4 of the recipe. The dressing, however....you've got two options:
1. find garlic free pickles and omit the garlic and onion powder from the dressing
OR
2. use my nutritional yeast dressing and omit the garlic (it will still be super flavourful)