So I went to a GIRLS NIGHT and was asked to bring an appetizer. What better than a KALE SALAD!!!
I definitely received some funny comments…but I left that evening having a full belly of disease fighting DARK LEAFY GREENS!
I have made this salad a couple times and used different dressings I have had on hand…you can be creative with what you put on top! Have fun 🙂 (I know it’s hard to believe, but KALE can be fun…I promise!)
Kale and Red Cabbage Salad
¼ head RED CABBAGE, chopped finely
½ bunch KALE (I used lacinato kale), chopped finely (I always try to choose the most fresh kale I can find when using it RAW)
1 carrot, peeled and julienned (I bought them pre-julienned, and used about 1 cup)
¼ cup fresh flat-leaf parsley leaves (I used Italian parsley), chopped
2 TBS diced red onion
¼ cup sunflower seeds
1 TBS Stone Ground Mustard
1 tsp apple cider vinegar
1 TBS olive oil
Salt and pepper to taste
Combine kale and cabbage, carrot, parsly, onion, and all seeds.
In another bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper.
Drizzle dressing the salad with the dressing and add additional salt and pepper if needed. Toss and coat. SERVE and enjoy!
Source: WFM 1-10