Crunchy Kale, Carrot and Red Cabbage Salad with Maple Dijon Dressing
Crunchy kale, sweet carrots and crisp red cabbage tossed with pumpkin seeds and a tangy maple Dijon dressing. A colourful fall and holiday side dish!
This crunchy kale carrot and red cabbage salad is one of those colourful salads that actually feels satisfying to eat. Fresh chopped kale, sweet shredded carrots and crisp red cabbage are tossed with crunchy pumpkin seeds and a homemade Maple Dijon dressing that’s tangy, slightly sweet and full of flavour. I like to massage a little dressing into the kale first—it softens the leaves and makes a big difference in the finished salad.
It’s an easy healthy kale salad for lunches, meal prep, potlucks or a fresh side dish with chicken, pork or fish. And because kale and cabbage hold their texture so well, the leftovers are still really good the next day.
Crunchy Kale, Carrot and Red Cabbage Salad with Maple Dijon Dressing
This colourful kale, carrot and red cabbage salad combines finely chopped kale, sweet shredded carrots and crisp red cabbage with crunchy pumpkin seeds. Everything is tossed in a homemade maple Dijon dressing that’s tangy, slightly sweet and full of flavour. It’s a fresh, vibrant salad that comes together in just 15 minutes.
Why You’ll Love This Crunchy Kale Salad
It’s all about that wonderful crunch! The pumpkin seeds add a lovely nutty flavour, while the maple Dijon dressing balances the slightly earthy kale and sweet carrots. Massaging a little dressing into the kale first makes a big difference. The leaves soften without losing their texture, and the salad holds up beautifully without getting soggy.
A Colourful Fall Salad for Thanksgiving and Holiday Dinners
This kale and red cabbage salad is a lovely addition to Thanksgiving, Christmas dinner or any fall gathering. Its fresh, crunchy vegetables and sweet-tangy dressing make a delicious contrast to rich holiday dishes. Serve alongside roasted turkey, chicken or pork. It’s also perfect for potlucks and make-ahead lunches because the sturdy vegetables stay crisp longer than delicate lettuce.
This kale carrot and red cabbage salad starts with just four fresh, colourful ingredients: finely chopped kale, shredded carrots, crisp red cabbage and crunchy pumpkin seeds. The combination gives this healthy kale salad plenty of texture, with a little natural sweetness from the carrots and a nutty crunch from the pumpkin seeds. Simple ingredients, but they work really well together—especially once everything is tossed with the homemade Maple Dijon dressing.
Real Kitchen Tip: The Secret to Tender, Crunchy Kale Salad
For the best kale, carrot and red cabbage salad, massage the chopped kale with a spoonful of maple Dijon dressing for a minute or two before adding the other vegetables. This softens the tougher leaves, reduces their bitterness and helps them absorb that delicious sweet and tangy flavour. Toss in the shredded carrots and red cabbage, then sprinkle the pumpkin seeds over the salad just before serving to keep that wonderful crunch!
Homemade Maple Dijon Dressing
This homemade Maple Dijon dressing is made with olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, fresh lemon juice, garlic, salt and black pepper. It has a nice balance of sweet, tangy and savoury flavours and works especially well with kale, carrot and red cabbage salad. The maple syrup softens the sharpness of the vinegar and mustard without making the dressing overly sweet.
If you prefer a thicker Maple Dijon dressing, you can whisk in a tiny pinch of xanthan gum. Go very easy with it—a little goes a long way. Start with just a small pinch, whisk well, and only add more if needed.
Creamy Maple Dijon Dressing
This Maple Dijon dressing is smooth, tangy and lightly sweet, with a creamy texture that coats kale and cabbage really well. The combination of Dijon mustard, maple syrup, apple cider vinegar and lemon juice gives it a bright flavour without overpowering the salad. It’s especially good with a kale carrot and red cabbage salad, where the dressing clings nicely to all those crunchy vegetables.
Tips and Tricks for the Best Kale, Carrot and Red Cabbage Salad
• Massage the kale first. Remove the tough stems and massage the chopped leaves with a little maple Dijon dressing for 1–2 minutes. This softens the kale and makes it much more enjoyable to eat.
• Slice the cabbage nice and thin. Finely shredded red cabbage gives this crunchy kale salad a lovely texture without making it difficult to eat. A sharp knife or mandoline works beautifully.
• Dry your vegetables thoroughly. After washing the kale and cabbage, remove as much moisture as possible. This helps the maple Dijon dressing coat the vegetables instead of collecting at the bottom of the bowl.
• Toast the pumpkin seeds. Lightly toast them in a dry skillet for a few minutes to bring out their nutty flavour. Let them cool before adding them to your salad.
• Add the dressing gradually. Start with about half the maple Dijon dressing, toss everything together and taste. You can always add more, but you don’t want to overwhelm those fresh, crunchy vegetables.
• Make it ahead for holiday gatherings. Prepare the kale, carrots and red cabbage a day in advance. Store them in the refrigerator and add the dressing closer to serving time.
• Save the crunch for last. Sprinkle the pumpkin seeds over your finished salad just before serving. Give everything a final toss and add a little extra dressing if needed.
Delicious Variations for Kale, Carrot and Red Cabbage Salad
• Add sweet cranberries. Toss in dried cranberries for a festive kale salad that’s perfect for Thanksgiving or Christmas. Their sweetness pairs beautifully with the tangy maple Dijon dressing.
• Try a crunchy apple variation. Add thinly sliced Honeycrisp or Granny Smith apples for a fresh, juicy crunch. A little lemon juice helps prevent browning.
• Make it extra creamy. Sprinkle crumbled feta or goat cheese over the finished salad. The creamy, salty cheese balances the earthy kale and sweet maple dressing.
• Add toasted nuts. Swap the pumpkin seeds for toasted pecans or walnuts. Their rich, nutty flavour makes this crunchy kale salad especially delicious for fall gatherings.
• Give it a citrus twist. Add fresh orange segments and a little orange zest to the maple Dijon dressing for a bright, refreshing winter salad.
• Turn it into a hearty lunch. Add cooked quinoa or roasted chickpeas for a satisfying kale and red cabbage salad that’s perfect for meal prep.
• Try a roasted vegetable variation. Add cubes of roasted butternut squash or sweet potato for a colourful autumn salad. Let the vegetables cool slightly before tossing them with the fresh kale and cabbage.
Crunchy Kale Carrot and Red Cabbage Salad with Maple Dijon Dressing
Equipment
- Large salad bowl
- Small mixing bowl or jar
- Whisk
- Sharp knife
- Cutting board
- Box grater or food processor
- Measuring cups
- Measuring spoons
- Salad tongs or large spoon
Ingredients
Kale Carrot and Red Cabbage Salad
- 6 cups kale stems removed and finely chopped
- 2 cups carrots shredded
- 2 cups red cabbage thinly shredded
- 1/2 cup pumpkin seeds
Maple Dijon Dressing
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup pure
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice fresh
- 1 garlic clove finely minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Tiny pinch xanthan gum optional, for a thicker dressing
Instructions
- Prepare the kale. Remove the tough stems from the kale and finely chop the leaves. Place the chopped kale in a large salad bowl.
- Make the Maple Dijon dressing. Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, minced garlic, salt and black pepper to a small bowl or jar. Whisk well, or cover the jar and shake until the dressing is smooth and combined.
- Thicken the dressing if desired. For a slightly thicker Maple Dijon dressing, whisk in a tiny pinch of xanthan gum. Give it a moment to thicken before adding any more. Xanthan gum is powerful, so you really do need only a very small amount.
- Massage the kale. Spoon about 2 tablespoons of dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for about 1–2 minutes. The leaves will become a little darker and softer. Don’t overdo it—you still want some texture.
- Add the vegetables. Add the shredded carrots and thinly shredded red cabbage to the kale.
- Dress the salad. Pour over enough of the remaining Maple Dijon dressing to lightly coat the vegetables. Toss everything together really well.
- Add the pumpkin seeds. Sprinkle the pumpkin seeds over the salad and give it one final gentle toss, or leave some on top for extra crunch.
- Let it rest. Allow the kale carrot and red cabbage salad to sit for about 10 minutes before serving. This gives the dressing a little time to work into the kale and cabbage, and I find the flavour is better after that short rest.
Notes
- Finely chopping the kale makes this healthy kale salad much easier to eat.
- Thinly shredded red cabbage mixes more evenly with the carrots and kale and picks up more of the dressing.
- Toast the pumpkin seeds in a dry skillet for a few minutes if you want a deeper, nuttier flavour.
- Start with less dressing and add more as needed. You want everything coated, not swimming in dressing.
- For the crunchiest pumpkin seeds, add them shortly before serving.
- If using xanthan gum, start with the smallest pinch possible. Whisk thoroughly and wait before adding more because the dressing continues to thicken.
- This kale cabbage salad with Maple Dijon dressing keeps its texture much better than a delicate lettuce salad, making it a good choice for meal prep, potlucks and packed lunches.