Say goodbye to sad, wilted desk lunches! If you’re searching for a salad that not only tastes incredible but also holds up in the fridge for days, you’ve found your match. This isn’t just any salad; it’s a powerhouse of texture and flavor. We’re talking sturdy kale, crisp Brussels sprouts, and crunchy cabbage as our base—a trio that laughs in the face of sogginess. Then, we layer on the magic: salty, crispy pancetta, a touch of sweetness from dried cranberries, and a nutty crunch from sunflower seeds. Each bite is a perfect harmony of bitter, salty, sweet, and fresh, especially when drizzled with a zesty vinaigrette. Get ready to revolutionize your meal prep game!
Ingredients
• 8 ounces / 227g pancetta, chopped and cooked crisp
• 1 bunch about 8 ounces / 227g Lacinato kale, shredded
• 8 ounces / 227g Brussels sprouts, trimmed and shaved
• 8 ounces / 227g coleslaw mix or shredded green cabbage
• 8 ounces / 227g shredded purple cabbage
• ¼ cup / 30g sugar-free dried cranberries
• ¼ cup / 32g hulled sunflower seeds
• Lemon Basil Vinaigrette or your favorite dressing, for serving
Instructions
1. Directions
2. In a large mixing bowl, combine the shredded Lacinato kale, shaved Brussels sprouts, coleslaw mix, and shredded purple cabbage.
3. Add the cooked pancetta, dried cranberries, and sunflower seeds to the bowl.
4. Toss everything together until all the are evenly distributed.
5. For best results and longevity, store the undressed salad in an airtight container in the refrigerator for up to one week.
6. When ready to serve, portion out the salad and drizzle with Lemon Basil Vinaigrette or your dressing of choice.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 108
• FAT: 7.2g
• PROTEIN: 6g
• TOTAL CARBS: 6.5g
• FIBER: 2.5g
• NET CARBS: 4g
Pro Tips
• For a creamy, tangy addition, crumble in some feta or goat cheese just before serving.
• To save time, use the shredding disc on your food processor to quickly shave the Brussels sprouts and cabbage.
• Gently massage the shredded kale with a tiny drizzle of olive oil for 1-2 minutes to soften its texture and reduce bitterness.
• Toast the sunflower seeds in a dry skillet over medium heat for 3-5 minutes until fragrant to deepen their nutty flavor.
FAQ
Q: How long does this meal prep salad last in the fridge
A: This sturdy kale and Brussels sprout salad is designed for meal prep. When stored undressed in an airtight container, it will stay fresh and crisp in the refrigerator for up to one week.
Q: Can I make this salad vegetarian
A: Absolutely. To make a vegetarian version, simply omit the pancetta. For a similar salty, savory element, you can add roasted chickpeas, extra toasted sunflower seeds, or crumbled feta cheese.
Q: What if my kale is too tough or bitter
A: To soften the kale and reduce bitterness, place the shredded leaves in a bowl with a tiny drizzle of olive oil. Gently massage the kale with your hands for 1-2 minutes until it becomes slightly darker and more tender.
Q: Is this kale salad keto-friendly
A: Yes, with only 4g of net carbs per serving, this salad is a great low-carb and keto-friendly option. The recipe specifically calls for sugar-free dried cranberries to keep the carb count low. Just be sure to use a keto-friendly dressing.
