Crunchy cabbage, shaved brussels and toothsome kale with cranberries, pecans and a sweet lemon poppyseed dressing – awesome! —garlic and zest
for the salad:
kale, thinly sliced
1 1/2 cups
cabbage, thinly sliced
large carrot, peeled and grated
thinly sliced brussel sprouts (stems removed)
crumbled feta cheese
lemon, zested and juiced
for the lemon poppyseed dressing
white wine vinegar
vegetable oil or canola oil
In This Recipe
Preheat oven to 300 degrees.
Place pecans on a baking sheet and bake until golden brown and fragrant, about 10 minutes. Set aside.
Heat a small skillet over medium high heat. Add pancetta and cook until golden brown. With a slotted spoon transfer pancetta to a plate lined with paper towels.
In a small bowl add the sugar, vinegar, dry mustard, kosher salt, oil, grated onions, lemon zest and poppy seeds. Stir to combine.
In a large bowl, combine the kale, cabbage, brussel sprouts, carrot and cranberries. Add the lemon juice to the salad and toss to combine. Add pecans, pancetta and feta cheese. Dress the salad with enough salad dressing to evenly coat the greens, but don't overdo it. If there's leftover dressing, save it for another salad. Serve.