Deconstructed Reuben Salad

Name: Deconstructed Reuben Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup (115 g) plain Greek yogurt (whole milk or 2% reduced fat); ½ cup (115 g) plain Greek yogurt (whole milk or 2% reduced fat); ½ cup (115 g) plain Greek yogurt (whole milk or 2% reduced fat); ¼ cup (60 g) mayonnaise (regular or plant-based); ¼ cup (60 g) unsweetened ketchup; 2 to 3 tablespoons (30 to 45 g) sweet pickle relish; 4½ teaspoons (15 g) minced onion; 1 clove garlic, minced; 1 teaspoon Dijon mustard; 1 or 2 teaspoons dried chives; ½ teaspoon chili powder; ¼ teaspoon sweet paprika; 1 teaspoon apple cider vinegar; ¼ teaspoon salt, or to taste; 2 or 3 drops of hot sauce (optional); 6 to 8 cups (400 to 535 g) finely chopped stemmed kale; ½ small red cabbage, finely chopped; 3 medium carrots, shredded or julienned; 1 medium red onion, thinly sliced; 1½ cups (225 g) grape tomatoes, halved; 10 ounces (285 g) lean beef pastrami, thinly sliced; 4 ounces (115 g) shredded Swiss cheese; 1 to 2 cups (30 to 60 g) croutons, crushed (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A fresh and nutritious twist on the traditional Reuben, this bowl is layered with rich, smoky pastrami, and a medley of veggies like kale, cabbage, and tomatoes, all finished with Swiss cheese and a classic Thousand Island dressing.

Ingredients

For the Thousand Island Dressing

½ cup (115 g) plain Greek yogurt (whole milk or 2% reduced fat)

Method

Make the Dressing

Add all the dressing ingredients to a blender or food processor. Start at a low speed, then gradually increase the speed until the mixture is smooth and well combined.

Dress the Base

In a large bowl, combine the kale and cabbage. Drizzle with about half of the dressing and toss gently t