Kale and Cabbage Salad with Honey Mustard Vinaigrette
Ingredients
For the salad
- 1 bunch dinosaur kale destemed and chopped, massage with a drizzle of olive oil
- 3 cups finely chopped cabbage roughly ½ head I use purple and green cabbage whe I have both
- 2 spring onions diced
- ½ cup roasted maple walnuts or candied walnuts Raw walnuts drizzled with maple syrup and a pinch of salt. Bake at 350 for 5-8 minutes.
- ½ cup dried cranberries
For the dressing
- ¼ cup avocado oil or olive oil
- 2 tbsp red wine vinegar
- 2 tbsp maple syrup
- 2 tsp dijon mustard
- 1 garlic clove grated
- Sea salt and pepper to taste
Instructions
Make the salad
- Add the prepared kale to a large mixing bowl and massage for 1 minute with a drizzle of oil to help the kale soften.Add the cabbage, spring onions, walnuts, and dried cranberries to the bowl and toss the salad.
Make the dressing
- In a small bowl or jar, combine the dressing ingredients and whisk until well combined. Add more salt if necessary.
- Drizzle the dressing over the salad, toss, and let sit for 15 minutes in the fridge so the kale and cabbage absorb the dressing. Serve cold. Best eaten within 3 days.