Big Batch Healing Salad

By: Cassy Joy Garcia

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With zesty flavors like turmeric, ginger, and lemon, this big batch healing salad is actually hardy enough to stay fresh for days in the fridge, even when dressed. It can be made in 10 minutes, calls for ingredients that you can find at any grocery store, and will give you that guaranteed healthy win for the day when you add a scoop to your plate.

big batch healing salad

This big batch healing salad is perfect for those times where you're feeling like you may have over-indulged just a bit. In the past, I'd immediately feel like I needed a cleanse or detox after a vacation, the holidays, or even one-too-many cookies, but, over time I learned that all I really needed get back to feeling good was a big dose of greens and some extra water. This combination always gives me an extra boost of energy, while helping reduce inflammation and speed up detoxification.

big batch healing salad

This big batch healing salad is loaded with super-foods and, since the base is cruciferous veggies, it can be made in advance so you can keep eating it all week! You'll thinly shred nutrient-dense lacinato kale, antioxidant-rich purple cabbage, and cilantro, which is a powerful detoxifying agent, and toss them with a creamy dressing, which is really the star of the show. Sunbutter makes a creamy, slightly salty base for the dressing, then lemon juice and apple cider vinegar are added to give the salad just a hint of acidity. Finally, you'll add fresh ginger and turmeric for a big dose of anti-inflammatory power

big batch healing salad

We hope you enjoy this big batch healing salad as much as we do!



Big Batch Healing Salad

big batch healing salad

With kale, cabbage, cilantro, and a delicious sunbutter-based dressing, this big batch healing salad is the perfect nourishing meal.

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x


  • For the dressing:
  • 1 head lacinato kale, de-stemmed and shredded
  • 1/2 head purple cabbage, shredded
  • 1 bunch cilantro


  1. Blend together all of the ingredients for the dressing until smooth. If you need to thin the dressing, add in 1 tablespoon water at a time until the desired consistency is achieved.
  2. Place the shredded kale, cabbage, and cilantro in a large bowl and toss with the dressing. Eat immediately or refrigerate up to 3 days.


  • If you don't have sunbutter, you can use any type of nut butter here. Almond, peanut, and cashew all work!
  • You can substitute 1 teaspoon ground ginger for the tablespoon of fresh
  • You can substitute the 1 tablespoon of coconut aminos with 1 teaspoon of tamari, but make sure you leave out the additional 1/4 teaspoon salt.

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Recipe rating

  1. Rachel says:

    Hey Cassy!

    Love this, would it work if I lightly steamed the kale and cabbage first?!



    5.0 rating

    1. Cassy says:


  2. Liz says:

    My husband and I loved this recipe! So yummy.

  3. Stephanie Carroll says:

    Am I special?! Why does my dressing look like sunbutter and not dressing?! Why is it so thick?! DO YOU SEND HELPERS TO PEOPLES’ KITCHENS

    1. Cassy says:

      Add a bit more water, Stephanie! That should help!

  4. AMie says:

    This salad was unique . . . I feel like the dressing was missing something? The dressing was very thick and just like a big glop of sunbutter. Maybe is it missing olive oil? MaYBE it will get better as it sits in the fridge? Its not bad, just very different

    1. Cassy says:

      You can add olive oil (no harm in that) or water to thin it. Some sunbutters can be a little thick and need a bit of finesse.

  5. Erica Easley says:

    Fresh turmeric or ground?

  6. Erica Easley says:

    Thank you for the response. Just made this and holy cow it’s good!!!

  7. Angela Zwart says:

    Made this yesterday and it’s amazing! All the flavors work perfectly together.

  8. Sam says:

    I have a sensitivity to cabbage. Any substitute recommendations?

  9. David Barlev says:

    So fresh and delicious!

  10. Melissa says:

    This was great. Based on other reviews and what I had on hand, I subbed tahini for sunflower seed butter and OJ for lemon juice as my kids prefer a less sour taste. Tossed in pumpkin seeds for extra crunch! Held up very well for the two days it was in the fridge.

  11. Alissa says:

    Loved this recipe! I bought cilantro for it due to the description but then cilantro isn’t listed in the ingredients in the actual recipe. How much do you put in?

  12. Susan says:

    Super yummy, easy & healthy! Thank you!

  13. Taylor says:

    Love this salad so much! Making it for a second time this week! Thank you for such a great recipe!

    5.0 rating

  14. Karen says:

    is 1 tbsp turmeric correct? It packed a real punch!

  15. MARIA MATHENY says:

    Excellent salad!! Easy to make, great flavor – we loved it!!

    5.0 rating

  16. Gammy Lori says:

    I don’t have sun-butter and am limiting my trips to the store at this time. Is there something I can substitute?

    1. Brandi Schilhab says:

      Peanut butter or almond butter should work in place of sunbutter!

  17. Katie says:

    Roughly how many cups of Kale? My grocery delivery substituted a “bunch” of kale and it doesn’t look like much!

    1. Brandi Schilhab says:

      About 3 cups, Katie! You can totally make this salad with a little more or a little less though!

  18. Claire Zaman says:

    What exactly is tamari? I cant use the coconut aminos because my son has an allergy….

    PS I love your cookbook and the Instagram stories showing step by step instructions for recipes! 🙂

    1. Brandi Schilhab says:

      Tamari is a gluten-free sub for soy sauce! You’ll find it near the soy sauce at the grocery store!

  19. Megan P. says:

    Love this salad. I definitely accidentally used one tablespoon of ground ginger rather then the substitute of 1 teaspoon for 1 tablespoon of fresh. It’s still good and will only be better once I get the recipe right! Ha!!

    1. Brandi Schilhab says:

      That’s a lot of ginger!! We’re so glad you love it though!!! Thanks for sharing this with us, Megan!

  20. Helena OBrien says:

    Hi, no cilantro at grocery store! Can I sub parsley?

    1. Brandi Schilhab says:

      You can!

  21. Rebecca says:

    Delicious! The dressing was flavorful and tangy. Definitely adding this to my mix of recipes to throw together at the beginning of the week and eat off of for a few days. I used 1/2c sunflower seeds instead of the butter. Dressing was a bit chunky, so next time I’ll blend it for a bit longer next time.

    1. Brandi Schilhab says:

      We’re so glad you enjoyed this salad, Rebecca! Thank you for sharing this with us!

  22. Kelli says:

    I love this salad! I made it the first time exactly as the recipe called for and the second time I used kale, slivered carrots and shaved Brussels sprouts and cilantro and it was just as crunchy and delicious!! I see myself making this over and over again in the future!!

    1. Brandi Schilhab says:

      Wahoo! That’s awesome, Kelli! Thanks for sharing this with us!!

  23. Danielle E says:

    This was delicious! It felt so nice to eat something so healthy, but also so filling and flavorful! It was a breeze to make and the whole family enjoyed it! Even my 1 year old!

    1. Brandi Schilhab says:

      Score! That’s amazing, Danielle – we’re so glad the whole family loved it!