Cabbage, kale, zucchini & apple salad with smoked almonds

Need to bring a salad plate to a family or friend's barbecue? This one is a sure-winner!

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Serves 8

Cook

10M

Need to bring a salad plate to a family or friend’s barbecue? This one is a sure winner, and you can almost guarantee no one else will have brought it.

Even better this healthy meal option features your fix of veggies for the day with cabbage, kale, zucchini, and apples.

Ingredients

150 g kale

½ (500 g) small savoy cabbage, trimmed, thinly sliced

1 large green apple, quartered, cored, thinly sliced

1 bunch radishes, ends trimmed, thinly sliced

¾ cup smoked almonds

2 (300 g) medium zucchini, trimmed

2 tbsp toasted salad seeds (see tips), or toasted sesame seeds

Dressing

⅓ cup apple cider vinegar

½ cup olive oil

¼ cup water

3 tsp Dijon mustard

1 tbsp brown sugar

3 tsp sesame oil

Method

1.To make dressing, combine all ingredients in a tall jug. Using a hand-held stick mixer, blend until thickened and emulsified. Season.

2.Remove stems from kale and discard. Rinse leaves and shake off excess water. Bunch leaves together and thinly slice. Put kale, cabbage, apple, radish and almonds in a large bowl. Using a julienne slicer, cut zucchini into spaghetti-like strips.

3.Add zucchini and most of the dressing, reserving 1/3 cup, to salad in bowl and toss to combine. Arrange salad in a serving bowl. Drizzle with remaining dressing and sprinkle with toasted salad seeds.

Chantal Walsh