Kale and Cabbage Salad



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

A crunchy kale and cabbage salad with broccoli florets, chickpeas and sunflower seeds all coated with a light nutritional yeast dressing. Vegan, gluten-free and paleo!

In case you haven’t noticed, I have a tiny crush on kale. I like to have it on hand every week to make something green. Some of my favorites include this garlicky kale salad, this detox salad, a kale and feta quiche or even a  green juice or green smoothie… I’ll stop there because I think you get my drift. Anyhow, this week I decided to stray from my normal kale recipes and I came up with something new.

Salad with kale, cabbage, avocado, broccoli, chickpeas, and a nutritional yeast goddess dressing in a bowl.

It’s not revolutionary as it’s just a kale and cabbage salad, but the ingredients are quite cleansing and the dressing is super simple to make, yet still robust with flavor. I think you’re going to love it!

Nutritional yeast goddess dressing being poured over a kale and cabbage salad with broccoli, chickpeas, and avocado.

Benefits of Cruciferous Vegetables

One awesome thing about this salad is that it is loaded with a cruciferous vegetables, which are known for their health benefits.

These vegetables are nutrient dense and low in calories. Each vegetable has a different nutrition profile but in general cruciferous vegetables are usually packed with vitamin A, vitamin C, vitamin K and dietary fiber. In addition, they contain glucosinolates, sulfur-containing compounds that provide cancer-fighting properties.

Side Affects of Cruciferous Vegetables

I should also mention that although cruciferous veggies are packed with nutritional benefits there are some side affects.

The first is that all the fiber in these veggies can cause gas and bloating.

And when eaten raw these veggies release goitrogens through the digestion process. Goitrogens can increase the need for iodine and can cause damage to the thyroid gland. This is usually only an issue if you’re eating large amounts of cruciferous vegetables or if you have an iodine deficiency or thyroid disfunction. If this is the case you should only eat cooked cruciferous vegetables and limit your consumption. And as always talk to your doctor about this if you have any concerns.

Salad with kale, cabbage, avocado, broccoli, chickpeas, and a nutritional yeast goddess dressing in a bowl.

Save Time With Cruciferous Crunch

There are a ton of veggies in the cruciferous family including cabbage, kale, brussels sprouts, broccoli and cauliflower. For this salad we’re using kale, cabbage and broccoli. This blend is similar the Cruciferous Crunch salad mix, one of my go-to healthy staples from Trader Joe’s. Cruciferous Crunch has the same combo of veggies but also includes brussels sprouts. Pro tip: If you’re running low on time and want to skip all the chopping, you could totally use 2 bags of the Cruciferous Crunch to make this salad!

Salad with kale, cabbage, avocado, broccoli, chickpeas, and a nutritional yeast goddess dressing in a bowl.

What to do With Leftover Dressing?

The recipe for the nutritional yeast dressing makes more than enough to dress the salad so you’ll have some leftover to use on other salads or as a topping for another dish. I can attest to the fact that this dressing tastes delicious on tofu, steamed veggies and quinoa. It would be delicious on this sweet potato brown rice bowl.

Love Kale Salad? You Have to Try These

More Recipes with Cabbage

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.75 from 4 votes

Kale and Cabbage Salad

A lovely kale cabbage salad with broccoli florets, chickpeas and sunflower seeds coated with a creamy nutritional yeast dressing. 
Prep Time: 20 minutes
Servings: 6


  • 4 cups kale, approx. 1 bunch, de-stemmed and shredded
  • 4 cups red cabbage, shredded
  • 1 medium crown of broccoli, chopped into bite-size pieces
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1/3 cup roasted unsalted sunflower seeds
  • 1 avocado, sliced
  • 3/4 cup nutritional yeast dressing, see recipe


  • Chop all your veggies into bite-size pieces and toss into a large bowl to combine.
  • Toss in chickpeas and sunflower seeds and top with dressing (I used about 1/2 the batch, but feel free to add as much or as little as you'd like). Use your hands to massage the salad, toss with a large spoon or put a lid on the container and shake until the salad is well coated.


Serving: 1/6 of recipe with 2 T of dressing | Calories: 306kcal | Carbohydrates: 32g | Protein: 13g | Fat: 15g | Fiber: 12g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: kale and cabbage salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This salad is amazing! I used Lupini beans instead of the Chickpeas. Lupini beans are lower carb.

  2. 5 stars
    This salad is beyond amazing! I made it as written and personally I wouldn’t change a thing. Just discovered this site yesterday and cannot wait to make many other recipes! Chef’s kiss!

  3. This looks like such a yummy salad! I want to make it for a vegan potluck that’s on the 4th of July, but I’m not seek f the actual recipe listed on this page…am I missing something?

    1. Hey Allie- So sorry about that! When we revamped our website some of the recipe cards went missing, but I just re-added it in so you should be good to go! Thanks for letting me know. 🙂

      1. Thank you so much, Brittany! I see the recipe now and am going to get the ingredients today so I can make it tonight to have ready to go for the potluck tomorrow. I’m sure it will be a hit!

  4. 4 stars
    We enjoyed this! The dressing was very nice – we’d never done something like that with nutritional yeast before. However, we both felt the salad was missing something extra…maybe a little more protein? We ended up adding cashews, but decided that boiled egg would have been great with it.

  5. Is avocado supposed to be on the ingredient list? I don’t see how it’s supposed to be used

    1. Good catch! Avocado is supposed to be in the ingredient list. You just add it right before serving. Just updated the recipe card to reflect that. 🙂

  6. 5 stars
    This salad is delicious, I made a big batch and have been eating it for lunch each day! Holds up really well. The dressing really makes it. I excluded the chickpeas and added hemp seeds. Thank you foe the recipe!

    1. I’m so glad you like it. It’s of my favorites too. Kathy, would you do me a huge favor and leave another comment with the star rating? The ratings are super, super helpful for me! 🙂

    1. Nutritional yeast is a hard ingredient to sub for because it adds a good amount of nutty, cheesy flavor to the dressing and there’s a lot used (1/2 cup) in this dressing. If you’re having trouble finding it at your local grocery store you can buy it online. Here’s the kind I buy: http://amzn.to/28Riqzb.

  7. This looks like a great salad. Any time we can encourage people to eat more of them, we should do it. Garden Kitchen offers a “build your own salad” option with kale on the menu.

See More Comments