For the slaw: 2 cups fresh kale, chopped 1 cup purple cabbage, finely shredded 1 cup green cabbage, finely shredded 1 large carrot, peeled and shredded 1 cup dried cranberries ½ cup walnuts, chopped ...

This salad also stays fresh for two-to-three days, since kale doesn't wilt like other salad greens. Try this kale cranberry feta salad for your next meal or as a side dish.

Add the oil in a steady stream, whisking to emulsify. Add the cabbage, carrots, scallions, cranberries, almonds and pepitas to the kale. Gently toss with some or all of the dressing to your taste.

2 tablespoons honey 1 bunch of kale, about 1 pound 1/4 cup cranberry juice 1 tablespoon olive oil 1/4 teaspoon ground cloves Salt and pepper to taste 1/3 cup chopped almonds Instructions 1 ...

1. Place the kale in a large serving bowl. Drizzle the lemon juice and olive oil over and sprinkle the salt. Rub the oil, lemon juice and salt into the leaves for 1 minute to coat and slightly ...

Ingredients: 6 cups chopped kale. 1 red apple, cored and chopped in small pieces. 2/3 cup crisp bacon bits. 1 cup almond, roughly chopped. 1/3 cup crumbled feta cheese. 1/3 cup dried cranberries.

⅓ cup shaved Parmesan 1. In a large bowl, combine the kale, cabbage, scallions, mint, parsley, chickpeas, half the peanuts, and a light sprinkle of salt and pepper. Toss gently. 2.

Meanwhile, remove the bottom 4 inches of the kale bunches and mince the rest of it thinly. Combine in a large bowl with tomatoes, serrano peppers, ginger and salt.