I learned a big thing about this recipe...cut the red cabbage into much smaller pieces!! Although I really, really enjoyed this recipe, the cabbage is so tough that unless you cut it super small (or really love hearty cabbage) it is too tough. I loved the dressing though. I think I might make this again without the cabbage at all, or use just shredded coleslaw mix. It was certainly good though. And it lasted 3 days in the fridge! The recipe posted below makes A LOT of salad, so adjust accordingly.
3 bunches organic kale, de-stemmed and torn into bite sized pieces
1/2 head red cabbage, chopped
1/2 cup sliced scallions
1 cup pumpkin seeds (I used chopped, toasted cashews...these get soft if it sits for more than a few hours)
1 1/2 cup dried cranberries
In a large bowl, toss together all ingredients. Pour dressing over salad and mix well.
Dressing:
1/2 c cashews
3/4 c water
juice from 2 lemons
2 tbsp honey
2 tbsp dijon mustard
1/4 c olive oil
salt and pepper
Place all ingredients in a blender and blend until smooth.
1/2 head red cabbage, chopped
1/2 cup sliced scallions
1 cup pumpkin seeds (I used chopped, toasted cashews...these get soft if it sits for more than a few hours)
1 1/2 cup dried cranberries
In a large bowl, toss together all ingredients. Pour dressing over salad and mix well.
Dressing:
1/2 c cashews
3/4 c water
juice from 2 lemons
2 tbsp honey
2 tbsp dijon mustard
1/4 c olive oil
salt and pepper
Place all ingredients in a blender and blend until smooth.
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