Recipe Image

Green Machine Salad

  • 20 m
  • 20 m
Lauren Grant
“Kale and cabbage form the base of a simple and healthy green salad. Balance the greens with a sweet-tart Granny Smith apple. Spiralizing the apple not only looks great, it's also faster and easier than chopping. Keep this salad mix in the fridge as a base for grab-and-go lunch salads.”


    • 1 medium Granny Smith apple
    • 2 tablespoons lemon juice
    • 4 cups chopped kale
    • 4 cups shredded green cabbage
    • 4 scallions, chopped


  • 1 Using a spiral vegetable slicer or a vegetable peeler, cut apple into long, thin strands or strips. Toss the apple with lemon juice in a large bowl. Add kale, cabbage and scallions; toss to coat. Layer the salad between paper towels in an airtight storage container.
  • To make ahead: Refrigerate for up to 4 days.
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