Kale and Red Cabbage Salad with Toasted Sunflower Seeds and Lime Vinagrette
Serves 4
- 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
- Combine sliced cabbage and kale in a large salad bowl with chopped scallions
- Make dressing: in a bowl or jar (with fitted lid), combine vinegar, olive oil, honey, lime juice with salt and pepper (to taste)
- Toss cabbage and kale mixture with dressing, let rest for 30 minutes to let the kale marinate
- Top with sunflower seeds, scallions and cilantro, additional salt and pepper if needed.
More Great Recipes:
Vegetables|Salads|Side Dishes|Cabbage
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