- kale - wombock cabbage - red cabbage - sunflower seeds - dried cranberries
Toast sunflower seeds.
Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Toast for sunflower seeds for 8 minutes.
Make the salad dressing
Whisk dressing ingredients to combine. Slowly start to pour in the oil while still whisking until all of the oil is incorporated and the dressing is emulsified.
Massage the kale
Add the chopped kale to a bowl and drizzle a bit of oil. Using clean hands, massage the kale until it is vibrant green and tender.
Assemble the salad
To the kale add the red cabbage, Wombok cabbage, toasted sunflower seeds and dried cranberries.
Add dressing and mix
Drizzle the dressing over the salad and toss until combined. Use half of the salad dressing to begin, taste the salad and add more if desired.
Serve with your favourite protein. Some of my favourites are: – poached chicken – crispy fried tofu – grilled steak
Store leftover kale salad in an airtight container in the fridge for up to three days.