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Finely sliced Kale with Red Cabbage mixed with Walnuts & Pomegranate


Lena Novak - Lena's Vegan Living
Finely sliced Kale with Red Cabbage mixed with Walnuts & Pomegranate
Prep Time 10 mins
Active time 20 mins
Total Time 30 mins
Course Salad
Cuisine American, Vegan
Servings 4


  • Sharp knife, Cabbage Shredder


  • 1 large kale
  • ¼ red cabbage
  • ½ red onion
  • ½ cup pomegranate seeds
  • ½ cup walnuts
  • Himalayan pink slat to t0 taste
  • ¼ Apple Cider Vinegar or Lemon Juice or good quality Balsamic Vinegar
  • ¼ cup Avocado Oil or Olive oil
  • ¼ cup Maple syrup
  • 2 tsp minced dehydrated garlic or freeze dried or garlic powder
  • Mix all in a bottle or jar with lid. Shake well before applying.


  • Wash the kale leaves thoroughly and cut the middle stems as shown on the photo.
  • Finely slice each leaf and place into a large bowl.
  • If you have a whole cabbage, cut the bottom off, remove some of the top leaves and wash thoroughly.
  • Cut into half and cut the one half I to half again, so you get the quarter of cabbage.
  • You may slice it finely as possible with knife, or you can use slicer as shown on the photo.
  • When ready, mix with the kale in the bowl.
  • Slice an onion and mix with rest of the ingredients in the bowl.
  • Shake the bottle with dressing and add as much as needed.
  • Mix well and adjust the taste.
  • Top with pomegranate and walnuts before serving.


This salad can be in a refrigerator up to 3 days, as long as it’s stored in a sealed container.  
Keyword antioxidants, Gluten Free, healthy, plant based protein, protein, raw, raw vegan, refined sugar free, Vegan, walnuts