Recipe Detail

Irma's Kale Salad

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Number of Servings:


  1. 4 - cups kale destemmed and torn into bite size pieces
  2. 1 1/2 - cups red cabbage thinly sliced then chopped into short strips
  3. 1 1/2 - cups green cabbage thinly sliced then shopped into short strips
  4. 2 - large carrots peeled and grated
  5. 1/8 - cup lime juice
  6. - Toasted sunflower seeds (optional)
  7. - Dried cranberries (optional)
  8. - Feta (optional)


Toss at least 2 hours ahead. The lime juice will break down the toughness of the kale.
Sunflower seeds, cranberries and feta are optional toppings
It will keep well for days!


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