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Serves a Crowd
Kale and Red Cabbage Salad with Toasted Sunflower Seeds and Lime Vinagrette
by:
Kate Elkin
November 18, 2014
4
4 Ratings
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Serves
4
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
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.
Tags:
Salad
American
Cilantro
Honey
Kale
Vegetable
Vinegar
Green Onion/Scallion
Cabbage
Seed
Serves a Crowd
Winter
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