Try to chop the vegetables (except the onion) as uniform as possible. You can chop ingredients ahead of time (I do this all the time), but store them separately in the refrigerator until you are ready to serve the salad.
In a large salad bowl, mix together the chopped kale, Brussels sprouts, red cabbage, Napa cabbage, red onion, radishes, carrots, celery, red bell pepper, and cucumber. If holding for a long period of time, store in the refrigerator. Otherwise, cover and let set at room temperature until ready to serve.
When ready to serve, toss with a salad dressing of your choice. See Salad Dressing Ideas below.
Makes 6 to 8 servings.
In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil leaves; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually do not combine smoothly).
Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
In a small bowl, mix together the yogurt and ranch seasoning. Add 1 tablespoon of milk at a time until you have reached the desired consistency.
Store, covered, in the refrigerator. Serve cold. Dressing can keep in refrigerator for up to 3 to 4 days.
Yields 6 to 8 servings.
Super-Food Kale Chopped Salad Recipe: https://whatscookingamerica.net/salad/kale-choppedsalad.htm