Joe’s Raw Kale & Cabbage Salad

By: Joe Cross

If you’re keeping up with me on Facebook, twitter and Instagram, then you probably know that for the back week of September and all of October, I’m staying in Long Island, New York at a place called the Hamptons. It’s beautiful and I feel very lucky to be here to really start focusing on getting back to a routine.  And stay within one time zone! With a crazy travel schedule this past year I’m very grateful that I have this time to put my focus back on exercise, sleep, more plants, less sugar, no processed foods, yoga, mediation and rest….all of this while still working. I do have a second film getting ready to release on November 18th so of course there can’t be too much downtime! Planning this refreshing routine with a busy work schedule and trying to navigate a balance is not easy but I’m doing my best.
I’m about a week in and I already feel like a new person. It really is incredible how quickly the body can and does respond to a focus on these core building blocks. So be prepared for a bunch of posts over the next month as I share my progress, my favorite meals, and even some pictures of me doing some downward dog! Here’s the recipe of one of my favorite salads from the past week — even though this salad is vegan, I’m not (as you saw from the salad I ate with organic chicken), but I do love my plants and eat plenty of vegan meals.

Enjoy this delicious salad that my nutritionist, Kristen DeAngelis, crafted in the kitchen.

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  • 7 kale (Tuscan cabbage) leaves
  • 1/2 head of red Cabbage, shredded (you can use a food processor, high powered blender, or simply julienne with a sharp knife to shred)
  • 1/2 red onion, chopped2 tbsp chia seeds
  • 1/2 cup (60 g) sunflower seeds
  • 1/2 cup (115 g) raw walnuts


  • 2 1/2 tbsp.tahini
  • 1 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp ground flax seeds
  • 1 lemon, juiced
  • 1 garlic clove. minced
  • 1 tsp pepper
  • 3 inch (7.5 cm) fresh ginger, grated (more if you would like)
  • 2 tbsp sesame oil (optional to drizzle on top just before serving)


1. Wash all produce well.

2. Remove kale leaves from stems and tear into bite sized pieces.

3. Shred cabbage and chop red onion.

4. Add all salad ingredients into a large bowl.

5. Combine on dressing ingredients in a small bowl and whisk until well combined.

6. Drizzle dressing over salad then toss well until evenly coated. Serve and enjoy like I did!

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Servings: 4

  • Nutrition per serving:
  • Calories410
  • Fat29g
  • Saturated Fat3.5g
  • Cholesterol0mg
  • Sodium160mg
  • Carbohydrates28g
  • Fiber10g
  • Sugars16g
  • Protein 14g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Joe Cross

More than 20 million people around the world watched Joe Cross juice his way across America, losing 100 pounds and getting off medication in Fat, Sick & Nearly Dead. The film ignited a juicing movement. Viewers around the world have been inspired to start juicing, lose weight and get healthy - and as a result of the film over 370 million glasses of fresh juice have been consumed, 370,000 tons of fruit and vegetables consumed, more than 24.8 million pounds of weight lost, and over 220,000 people are now medication free. Joe's second film, Fat, Sick & Nearly Dead 2 was released in November 2014. Through his journey and the lives of the people he meets throughout the film Joe shares all that he's learned about how to stay healthy in an unhealthy world, revealing that most of us really do have more control over of our health than we think - and that none of us are perfect, especially Joe himself! His book, The Reboot with Joe Juice Diet, hit the New York Times' best seller list in March 2014, and the companion guide The Reboot with Joe Juice Diet Cookbook launched that summer.

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