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Kale, Red Cabbage, Apple & Sunflower Seed Salad

SERVINGS
Makes 4-6 servings
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SERVINGS
Makes 4-6 servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 to 6 kale leaves, washed & dried
  • 1/4 head red cabbage
  • 1 head small euro cucumber
  • 1/2 head fennel bulb, thinly sliced
  • 1 head apple, julienned
  • 1 head small red onion, thinly sliced
  • 3 tablespoon t. tamari sunflower seeds
Orange Miso Vinaigrette
  • 4 to 6 kale leaves, washed & dried
  • 1/4 head red cabbage
  • 1 head small euro cucumber
  • 1/2 head fennel bulb, thinly sliced
  • 1 head apple, julienned
  • 1 head small red onion, thinly sliced
  • 3 tablespoon t. tamari sunflower seeds
  • 3/4 cup c. fresh orange juice
  • 1/4 cup c. aged sherry or fruit vinegar
  • 3 tablespoon t. sweet white (shirio) miso
  • 1/4 cup c. walnut oil

Preparation

Baking Directions:

Finely shred the kale and red cabbage.

Place in the bowl with orange miso dressing.

Score the cucumber, halve and remove the seeds, thinly slice, and add to the bowl.

Add the fennel, apple, red onion and sunflower seeds, toss together and dress with orange miso vinaigrette.

Sprinkle with sea salt to your taste.

For the vinaigrette:Whisk the orange juice and vinegar, add the miso, and beat until smooth.

Whisk the oil in a steady stream, to emulsify the dressing.

Season with pepper.