Winter Kale & Cabbage Salad with Peanut Lime Dressing

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Health Benefits:

When you need a break from the heavier dishes of winter, look no further than this bright citrusy salad that still uses seasonal produce but switches up the soup season options!

Winter Proudce

Red Cabbage: While we think of "fresh" produce as being picked yesterday, red cabbage is a winter staple because its dense cellular structure allows it to maintain its vitamin C and antioxidant levels for months after harvest. In the dead of winter, a local cabbage often provides better nutrition than delicate summer greens shipped from far away.

Immune Support and Absorption

Oranges and Lime Juice: The Vitamin C from the oranges and lime juice does double duty: it boosts your immune system and increases the absorption of non-heme iron found in the kale and white beans so you can get the most out of your meal.

It also comes together in under 20 minutes and is a fantastic make-ahead for lunches throughout the week. Packed with 26g protein/serving and whopping 15g of fiber your belly will thank you for treating it so well.

Ingredients (Makes 4 Servings):

• 3 cups kale

• 3 cups red cabbage

• 3 stalks scallion

• 2 oranges

• 1 (15 oz) can of white beans, drained

• 2 tsp ginger root, grated

• 2 tbsp natural peanut butter

• 2 tbsp lime juice

• 2 tsp maple syrup

• 3 tbsp apple cider vinegar

• 1/4 tsp salt

• 1/4 tsp red pepper flakes (optional)

• 3-6 tbsp water

• 4 oz dry roasted edamame, such as Biena Naked Edamame

Instructions:

• Wash the kale and cabbage.

• Finely diced both the kale and cabbage into thin shreds and place in a large bowl.

• Thinly sliced the green onions and add to the kale mixture.

• Drain and rinse the white beans and add to the bowl.

• Peel both oranges and separate the slices, then cut each slice into thirds and set aside. 

• Peel the ginger (see below) and grate 2 tsp to set aside for the dressing.

• In a small bowl combine the dressing ingredients: grated ginger, peanut butter, lime juice, maple syrup, apple cider vinegar, salt, red pepper flakes and 3 tbsp of water. With a fork or small whisk, whisk together, adding extra water 1 tbsp at a time until you have a thick but pourable dressing.

• Taste and adjust seasonings.

• Pour the dressing over the kale mixture and toss to combine.

• Top with the orange pieces and crunchy edamame. 

• Enjoy!

Notes:

• Peeling Ginger: the easiest way to peel ginger is with the side of a spoon. Use the edge of the spoon to scrape the peel off, far easier than a peeler or knife!

*Substitutions: Any white bean will work here: northern, navy, cannellini or white beans.

Nutrition Info (per Serving): Calories: 358 Fat: 10.5g Carbohydrates: 47.5g Fiber 15g Protein: 26g