This bagged salad copycat features two different types of cabbage, kale, feta cheese and zingy dill pickle ranch. Perfect for meal prep, this filling salad checks all of the boxes for a satisfying lunch or dinner side.
I think there is a time and place for a good, bagged salad. You know the ones. They are in the produce section of most grocery stores, with all of the ingredients pre-chopped and diced. The dressing and toppings made and portioned out. You simply dump everything into a bowl and boom, salad made. No chopping, no measuring, no extra dishes.
Here is my issue with these convenient salads. The last few times I have purchased them; the greens are soggy. The last thing I want to bite into when I am already starving is a brown, limp little leaf.
That is where this cabbage salad comes in. Cabbage is affordable and lasts FOREVER in the refrigerator. Not literally forever, but a solid week at least. You can chop the cabbage for this salad on Sunday and eat it all week. The baby kale is slightly less forgiving, but you can either wash and chop it separately as you wat throughout the week, or eat the majority of the salad the first few days after you prep it
That is just as meal prep! This salad, with or without a protein, is hefty and filling. The first time I made this cabbage and kale delight, it served as lunch for four days. The crunchy red and green cabbage was more than filling. The tender baby kale adds a nice, green flavor and is tender against the robust cabbage. Spicy radishes create a nice bite against the creamy, zingy dill pickle dressing.
If you felt so inclined, I think grilled chicken or shrimp would be the perfect complement to increase the protein in this salad. Vegetarian? Chickpeas or white cannellini beans would also add protein, and some fiber!
The crazy part about food blogging is that in order for the search engines to actually show anyone this recipe, I have wax rhapsodic in this post, knowing very well, that no one wants to read about it. You just want the recipe. I get it. Me too.
Here is another picture. I’m not sure if I can say the bagged salad that inspired this recipe, but I will give you a hint. It rhymes with Baylor Arms and also has a dill pickle ranch.
Delicious Cabbage and Radish Salad with Creamy Dill Pickle Dressing
Two different types of crisp cabbage mix with tender baby kale, tangy feta cheese and radishes to create a crunchy, filling salad topped with a creamy, zesty dill pickle dressing.
Ingredients
- 1 cup Chopped Green Cabbage
- 1 cup Chopped Red Cabbage
- 2 cups Chopped Baby Kale
- 5 Radishes, sliced
- 1 cup Crumbled Feta Cheese
- 1/2 cup mayo
- 2 Tablespoons Dill Pickle Juice
- 1 Tablespoon Dried Dill
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Table Salt
Instructions
Wash and dry your green and red cabbage. One a large cutting board, cut your green cabbage in half, set one half to the side. With your remaining cabbage half, thinly slice the cabbage to create “ribbons”. Slice your red cabbage in half, setting aside one half. With your remaining cabbage half, slice the cabbage into ribbons and then turn the board 90 degrees, cutting the ribbons into little squares.
Wash and dry your baby kale if not already clean and then chop the baby kale into small pieces.
Wash and dry your radishes the chop the top and “pointy” end of the radish, discard or put in your compost bin, whatever you do with your veggie scraps. Thinly slice your radishes into rounds.
Mix all of the veggies into a large bowl.
To Make the Dressing:
Combine all of the dressing ingredients into a medium sized bowl and mix well with a spoon or whisk. Feel free to taste and adjust seasonings as desired. You can also use a mason jar and shake vigorously tp combine.
Add the feta cheese to the greens and top with the dressing. Toss the salad with two forks to evenly distribute the dressing.
Notes
This recipe is excellent for meal prep. Prep your veggies and dressing separately. Store the veggies in a large plastic bag, the dressing in an airtight jar or Tupperware. Or plastic bag. Whatever you have available to you. When ready to eat, portion out however much you want and add dressing as desired. Should last in the fridge for up to one week.
