Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette

This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

1 cup plain panko breadcrumbs

3 cloves garlic, 2 peeled and smashed and 1 finely grated

2 sprigs fresh thyme

2 tablespoons plus 1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 small head red cabbage (about 2 pounds)

One 5-ounce package curly kale leaves, cut into bite-size pieces

2 medium beets (any color)

3 tablespoons sherry vinegar

2 teaspoons honey

4 tablespoons finely grated Parmesan

1/2 cup sliced almonds, lightly toasted

1 cup shaved Parmesan

Directions

  1. Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
  2. While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.   
  3. Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale. 
  4. In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.  
  5. Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving. 

Cook’s Note

The salad can be made up to a day ahead by placing the sliced cabbage, kale and beets in large resealable bags with damp paper towels and storing them in the refrigerator. Toss with the vinaigrette and top with the breadcrumbs, almonds and Parmesan just before serving. Suggested protein additions for this salad include grilled chicken, steak, shrimp or tofu.