Skip to main content

Join The Table to earn rewards.

Already a member?

Serves a Crowd

Kale and Red Cabbage Salad with Toasted Sunflower Seeds and Lime Vinagrette

by:
November 18, 2014
4 4 out of 5 stars /
4 Ratings4 total ratings /
Kale and Red Cabbage Salad with Toasted Sunflower Seeds and Lime Vinagrette
  • Serves 4
What You'll Need
Ingredients
  • 1 bunch Kale, stems removed and thinly sliced
  • 1/2 Red Cabbage
  • 1/4 cup Sunflower Seeds, toasted
  • 2 teaspoons Honey
  • 1/4 cup Good olive oil
  • 1/2 Lime, juiced
  • 2 tablespoons Red wine vinegar (or more, to taste)
  • salt and fresh black pepper, to taste
  • 1/3 cup Scallions, white and pale green parts only, sliced thinly
  • 1 handful Cilantro, roughly chopped
Directions
  1. Combine sliced cabbage and kale in a large salad bowl with chopped scallions
  2. Make dressing: in a bowl or jar (with fitted lid), combine vinegar, olive oil, honey, lime juice with salt and pepper (to taste)
  3. Toss cabbage and kale mixture with dressing, let rest for 30 minutes to let the kale marinate
  4. Top with sunflower seeds, scallions and cilantro, additional salt and pepper if needed.
Tags:

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.