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Low Carb Italian Kale Salad

Sweet creamy dressing tossed with toasted pecans, tomatoes and crunchy cabbage create this wonderful and surprisingly Low Carb Italian Kale Salad.
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine Italian
Servings 8 servings


  • 4 cups chopped kale with stems removed
  • 4 cups savoy cabbage shredded
  • 1 cup small diced tomatoes
  • 2 tablespoons fresh minced onion
  • 1 tablespoon olive oil
  • 1/3 cup olive oil mayonnaise
  • 4 tablespoons low fat cottage cheese
  • 2 tablespoons unsweetened almond cashew milk
  • 1/2 teaspoon salt
  • 1/3 cup chopped parsley leaves. I just use a big handfull of leaves and let the food processor chop when mixing dressing
  • 1 small garlic clove peeled
  • 1 single serving packet of stevia or 1 tablespoon sugar
  • 1/2 cup toasted pecans


  • Place kale, cabbage diced tomatoes, toasted pecans and minced onions in a large bowl and toss.
  • In a food processor add olive oil, mayonnaise, cottage cheese and almond cashew milk. Blend for one minute
  • Add salt, parsley leaves, garlic clove and stevia to food processor and blend for 2 minutes or until creamy smooth
  • Pour dressing over salad in bowl and toss.
  • Chill before serving or over night.
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