Sweet Kale Salad (Costo Copycat made light)

Sweet Kale Salad

Yields: 6-8 Servings


For the salad:

  • 4 ounces of kale, leaves removed from stems and thinly sliced (about 1/2 bunch) (or pulsed in food processor)
  • 1/4 of a small head of red cabbage, cored and shredded (or pulsed in food processor)
  • 8 ounces of Brussels sprouts, trimmed and shredded ( or pulsed in food processor)
  • 8 ounces of broccoli slaw (by the bagged lettuce)
  • 1 cup dried cranberries
  • 1/4 cup raw or toasted pepitas (pumpkin seeds) or sunflower seeds

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons orange juice
  • 1 1/2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1 teaspoon poppy seeds or Chia Seeds
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder


  1. Combine the kale, cabbage, Brussels sprouts, and broccoli slaw in a large salad bowl.
  2. Add all of the dressing ingredients into a jar or lidded container. Shake the dressing vigorously to combine well. Pour 3/4 of the dressing over the salad greens. Toss the greens around to coat it well in the dressing, and then add the remaining dressing if you feel that it needs more.
  3. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine.
  4. Serve.  This will store for 3-4 days in the refrigerator.