This is a great salad to make early in the week or at the beginning of the weekend. It holds really well in the fridge for 3 or 4 days. It usually doesn’t last that long in our house though.
5 cups shredded kale
1 – 2 teaspoons extra virgin olive oil
1/8 teaspoon salt
2 cups shredded Napa cabbage
1/2 cup shredded carrots
1/4 cup diced red onion
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced or finely grated on a Microplane
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 – 2 teaspoons honey (or to taste)
- First, make your dressing by combining all the ingredients in a mason jar with a lid. Shake well to emulsify. Dip a kale leaf in the dressing and adjust honey, salt, and pepper to taste. You can make this dressing as sweet or tart as you like.
- To prepare the salad itself, you want to “massage” you shredded kale. Place the kale in a large bowl and drizzle with 1 – 2 teaspoons extra virgin olive oil and sprinkle with a pinch of salt. Rub the kale between your fingertips until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture.
- Now add the Napa cabbage, carrots, onions, almonds, sunflower seeds, and dried cranberries to the kale and mix gently. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste. I like to serve some of the dressing on the side so everyone can add as much as they prefer.