Kale and red cabbage salad with butternut squash

For all of you who have been following my plant-based recipes for some time, you know that I’m always seeking unique colour, flavour, and texture combinations, rather than opting for the classical. Especially for salads that holds true. To not post the hundredth vegan red cabbage and carrot slaw recipe I was foodling a while, and found this yummy recipe, which I can perfectly picture with all its’ beautiful colours and textures.

I still got some left over red cabbage in the fridge, I’ve got some fresh kale, and bought a butternut squash today – so guess what is on the menu for me next?

Ingredients for 4-6

  • 500g fresh kale
  • 500g red cabbage, finely sliced
  • 2 cups butternut squash, cubed
  • ¾ cup walnuts, roughly chopped
  • 4-6 Tbsp pomegrante seeds
  • 4 Tbsp Tahini
  • 1 Tbsp red wine vinegar
  • 2 Tbsp lemon juice + some more for the kale “massage” 😉
  • 1 Tbsp orange juice
  • 1 Tbsp mustard
  • freshly grated orange peel
  • salt to taste
  • optional: ½ bis 1 tsp allspice


For the salad:

  1. Peel and chop somebutternut squash into bitesize cubes of roughly the same size, so the pieces cook evenly.
  2. Either cook, steam or bake the squash cubes in an oven until tender/softened.
  3. In the meantime finely slice the red cabbage and set aside.
  4. Now, finely chip the kale (including the stem!) and place in a bowl. Drizzle some lemon juice over the kale and “massage” the leaves until they soften a bit.

For the dressing:

  1. Place the Tahini, the red wine vinegar, lemon and orange juice, mustard, orange peel, and salt into a small mason jar and place on the lid. Shake vigorously to mix all ingredients. If it’s too thick, add some water and repeat until you have the desired consistency. It should be creamy though, not runny.
  2. Optional: once you have reached the desired consistency, you may want to add the all spice for an additional flavour kick. Shake the mix again shortly.

All together now!

  1. Now mix the red cabbage with the kale in large salad bowl, and pour the dressing over. Mix well until the cabbage and kale are evenly covered with dressing.
  2. Place the mix on serving plates and garnish with the squash cubes, the walnuts, and the pomegrenate seeds.

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How is your Veganuary going so far? Are you enjoying the new plant-based colourful nutrition or do you find it challenging to embrace new textures and flavours? Please share your experience in the comments below 🙂

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