MAKES: 10 servings · PREP TIME: 15 minutes
The heartiness of cabbage, kale, and Brussels sprouts makes this the perfect salad for weekly meal prep because it keeps in the refrigerator longer than a premade lettuce-based salad would. The natural bitterness of the kale pairs perfectly with the saltiness of the pancetta, the slight sweetness of the dried cranberries, and the burst of freshness from the vinaigrette, making this salad well balanced in both flavor and texture.
INGREDIENTS
• 8 ounces pancetta, chopped and cooked crisp
• 1 bunch Lacinato kale (about ½ pound), shredded
• 8 ounces Brussels sprouts, trimmed and shaved
• 8 ounces coleslaw mix or shredded green cabbage
• 8 ounces shredded purple cabbage
• ¼ cup sugar-free dried cranberries, store-bought or homemade (here)
• ¼ cup hulled sunflower seeds
• Lemon Basil Vinaigrette (here) or dressing of choice, for serving (optional)
DIRECTIONS
Put all the ingredients, except the vinaigrette, in a large mixing bowl and toss to combine. Serve with the vinaigrette or other dressing of your choice, if desired. Store leftover salad undressed in the refrigerator for up to a week.
tip: If you aren’t avoiding dairy, this salad is amazing with feta cheese.
PER SERVING:
CALORIES: 108
FAT: 7.2g
PROTEIN: 6g
TOTAL CARBS: 6.5g
FIBER: 2.5g
NET CARBS: 4g
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