Kale and Cabbage Salad

Earlier this week a few friends and I went to a live taping of The Moth which, if you haven’t heard, is an organization working to bring back and elevate the lost art of storytelling. We heard five ordinary folks share a unique story that touched both hearts and minds in countless ways.

One man shared his experience of being a successful hip hop artist and his path which eventually lead him to his current role of college professor.  His story was powerful, and he ended by stating that we all must ‘find what you’re not so you can find what you are.’  Another woman had the audience rolling with laughter and then holding our breaths with anticipation as we learned about her traumatic debut on the big stage as a young 4th grader in the school talent show. Her final words noted that as an artist you are always standing with one foot in fear, but she realized the only thing worse than failing is never again doing the things that you love.  

As for this yummy dish – it is inspired by something that we ate on our drive through Canada.  On our way back to the US we decided to stop at the Dunham Brewery, which several friends had raved over. Just before stopping we had lunch (and squeezed in a quick game of cards), at this adorable spot that served a kale salad with coleslaw.  Some researching led me to this recipe which inspired this meal.  In reality it is probably more like a coleslaw, but I had it for lunch, so I decided to call it a salad. Happy Spring!

cabbage and kale.PNG


  • 4 cups of kale, stemmed and sliced into thin strips
  • 3 cups of shredded red cabbage
  • 1/4 walnuts, chopped
  • 2 Tablespoons rice vinegar
  • 2 teaspoons red wine vinegar
  • 3 teaspoons dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup plain greek yogurt
  • Olive oil
  • Salt and pepper to taste


Steps and Notes:

  1. Place the kale in a large bowl and top with olive oil and salt.  Toss well and then give the kale a nice 3 minute massage. It will become softer and reduce a bit
  2. Add the red cabbage and walnuts and mix again
  3. In a side bowl, combine the rice vinegar, red wine vinegar, mustard, garlic, yogurt, salt and pepper. Whisk together well.
  4. Add the sauce to the salad and mix so that it is evenly distributed.
  5. Cover and refrigerate for at least one hour before serving.
  6. Toss again, top with a few fresh walnuts and serve!
    • I ate mine still slightly cold which was delightful


Thoughts for Next Time:

  • I might add a bit less yogurt, as the flavor and coverage felt sufficient


  1. Oh wow, that Moth event sounds intriguing! This sounds so tasty, but I’d have to substitute spinach for kale with the kale-hater in the house, lol!


    1. You should check out the Moth podcast – always different and always such a great listen. And I have a hater of far too many veggies over here… so I know that feeling. 😉 Happy weekend!

      Liked by 1 person

  2. I love the Moth, and this looks yummy!

    Liked by 1 person

  3. This salad sounds divine Deb. Love all the colours 🙂


    1. I agree – such a pleasant reminder that spring veggies are on the way!


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