kale salad

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Today’s post is a special one because it’s a recipe from the new cookbook, Love Real Food, from my friend Kate Taylor who writes the beautiful blog, Cookie & Kate. I met Kate at an event in Manhattan a few years ago and I was delighted to connect with her after connecting via social media a few years earlier. I received Kate’s new cookbook a few weeks ago and I couldn’t wait to make a few of the recipes. They all turned out fabulous, of course, because Kate knows how to make food taste delicious and fresh. Today I’m sharing a recipe from Kate’s book that I know you’re going to love.

It’s simple. It’s delicious. And it’s easy to whip up.

Fennel, kale, red cabbage and dried cherries- a few of my favorite things! Let me show you how to toss together this gorgeous salad for lunch this week.

kale salad

kale salad

Congrats, Kate. Your book is lovely! I’m so happy for you.



cookie and kate cookbook

If you make this recipe, come show me and post a picture to your social media account and tag me so I can take a look! I love seeing your creations on facebookpinterestinstagram, and twitter.

Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.

Colorful Kale Apple & Fennel Slaw with Tart Cherries {Gluten-Free, Dairy-Free, Vegan, Paleo}
Serves: 4
kale salad
Free of gluten, dairy, soy, corn, eggs. Vegan, Paleo.
Author: Kate Taylor
Recipe type: Entree



  • 2 cups packed chopped Tuscan lacinato kale leaves, tough ribes removed
  • 2 cups finely chopped purple cabbage thinly sliced
  • 2 cups Brussels sprouts thinly sliced
  • 1 cup raw fennel thinly sliced
  • 1 large Granny Smith apple cut into 1/2 inch pieces
  • 1.2 cup dried tart cherries chopped


  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. lime juice
  • 1 Tbsp. plus 1 tsp. honey or maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 1/4 tsp. sea salt


  1. In a large bowl, combine the kale, cabbage, Brussels sprouts, fennel, apple and dried cherries.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, vinegar, mustard and salt until blended. Taste and adjust as necessary. For more acidity, add a little more lime juice or to mellow the flavors a bit, add a little more honey.
  3. Drizzle the dressing over the salad and toss to combine. For best flavor, let the salad marinate for 15 to 20 minutes before serving. This slaw keeps well, chilled fro 2 to 3 days.
Nutrition Facts
Colorful Kale Apple & Fennel Slaw with Tart Cherries {Gluten-Free, Dairy-Free, Vegan, Paleo}
Amount Per Serving
Calories 299 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 206mg9%
Potassium 482mg14%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 29g32%
Protein 5g10%
Vitamin A 3220IU64%
Vitamin C 83.4mg101%
Calcium 100mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.




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  1. Making it tomorrow – I have everything on hand, thanks to all the local farm stands! I’m going to place it in the middle of the table as the centerpiece to marinate while we visit, because I cannot believe how beautiful it looks in your picture above. It will be a short-lived centerpiece for sure – I can tell already how delicious it will be!!