Kale and cabbage salad

Kale is quite the trend

And I think so too. It is a fantastic and more filling alternative to a salad. It is rich in fiber and nutrients, and it works really well with just about anything.

I like to marinate it to keep it crisp and fresh, but also not chewy and dense, which is how it is when eaten completely raw. It is also not great to eat it raw for digestive reasons nor for anyone with thyroid issues.


  • kale
  • cabbage
  • mirin or brown rice vinegar
  • olive oil
  • sea-salt
  • pine-nuts

Figure one cup chopped each of kale and cabbage per serving


Chop the kale and cabbage in small strips or chunks

Put it all into a stainless steel or glass bowl. I am not sure exactly why, but supposedly the salt acts better in those to wilt the ingredients.

Drizzle sea-salt over the kale and cabbage. You need a bit more than you would use when salting your food, so that means a heavy pinch or something like at teaspoon.

Drizzle vinegar- about a table spoon.

Massage it all with your hands -and clean them first!

Then add a little olive oil. You can always add more.

Put a plate on top to add pressure (not essential) and let it sit for about 20-30 min.

For this dish we pressed it into a flat bowl and turned it over for a nice presentation. You can easily do that too.