Crunchy Kale Salad

A kale, broccoli, and purple cabbage salad with nutritional yeast dressing.

Course Salad

Cuisine American

Keyword crunchy kale salad, kale with nutritional yeast, vegan kale salad

Prep Time 15

Total Time 15

Servings

Calories 223kcal

Wash the kale well and rip it into small pieces, removing the hard stem. Then, put the washed kale into a large salad bowl and massage it using your hands until it turns bright green.
Add the chopped broccoli and chopped purple cabbage.

Add all of the ingredients to a blender or immersion blender. (Nutritional yeast, 4 peeled whole garlic cloves, oil, apple cider vinegar, Bragg's Liquid Aminos, lemon juice, and agave nectar) Blend for about 30 seconds until creamy.
Pour 1/2 of the dressing over the salad and mix well. Then drizzle your desired amount of dressing over the salad, using tongs to mix it into the kale until everything is well coated.
Sprinkle with some sesame seeds or sliced almonds for extra crunch.

Remove all large stems, then massage the kale well with your hands before adding the remaining ingredients and dressing.
Coat the salad with the dressing, massaging it into the kale with either your hands or salad tongs.
For a little sweetness, you can also add craisins or pomegranate seeds.
For extra crunch, add sliced almonds, chopped walnuts, or other nuts of choice.