QUICK! Want a last-minute salad recipe for Thanksgiving that costs less than $10, is easy to transport from your house to the big event, and tastes pretty darned delicious? I have just the thing for you – a delicious cabbage, kale, and tomato salad recipe. It tastes better once it’s been marinated overnight and you can add any of your favorite vegetables as an extra should you choose. I grew the J.W. Jung Seed Co cabbage and dinosaur kale myself in my front lawn veggie garden.
VEGAN CABBAGE, KALE, AND TOMATO SALAD RECIPE
- Cabbage, Sliced
- Kale, Sliced
- Tomatoes, Cubed
- Onions, Diced
- Mustard Vinaigrette
- Salt & Pepper to taste
Use whatever quantities you prefer, mix together the night before to marinate, then serve.
Special thanks* — I stirred this vegan salad recipe at The Planters Palette, my local nursery. Please shop and buy plants and seeds at your local independent nursery to support your local economy!
About the red bowl — I mixed this up lickety-split in my big red 4 quart Architec™ HoldBowl™, which I tested this season. My review – it’s easy to hold while you are whipping, stirring, or lifting the bowl and it worked really well for me when I tested it. I think this would be a cool tool for people who have difficulty grasping. It has an egg cracking edge I liked too and absolutely perfect for a cabbage, kale, and tomato salad recipe.