A delicious and vibrant chopped salad with hearty kale, finely sliced cabbage, toasted sunflower seeds and sweet cranberry, all drizzled in a ginger citrus dressing.
Preheat the oven to 180 degrees Celsius (356 Fahrenheit).
Add the sunflower seeds to a baking tin and place into the oven to toast for 8 minutes. Keep a close eye on them to watch that they don't burn!
⅓ cup sunflower seeds
Next, make the dressing by adding the orange juice and zest, lemon juice and zest, grated ginger, sea salt, rice wine vinegar and honey to a bowl and whisking to combine. Slowly start to pour in the avocado oil while still whisking until all of the oil is incorporated and the dressing is emulsified (meaning the oil no longer separates from the juice).
2 tablespoons lemon juice, 2 tablespoons orange juice, 2 tablespoons rice wine vinegar, 2 teaspoon orange zest, 2 teaspoon lemon zest, 2 teaspoon finely grated ginger, ½ teaspoon sea salt flakes, 2 teaspoon honey, ½ cup avocado oil
Add the chopped kale to a large bowl and drizzle with a small amount of oil. Using clean hands, massage the kale until it is vibrant green and tender.
5 leaves kale
To the kale add the red cabbage, Wombok cabbage, toasted sunflower seeds and dried cranberries.
¼ head wombok cabbage, ¼ head red cabbage, ⅓ cup dried cranberries
Drizzle the salad dressing over the salad and toss until well combined. Use half of the salad dressing to begin, taste the salad and add more if desired.
Video
Notes
Serving Suggestions
Serve with your favourite protein. Some of my favourites are:
poached chicken
crispy fried tofu
grilled steak
Storage
Store leftover salad dressing in a glass jar with a firm fitting lid in the fridge for up to one week. Store leftover kale salad in an airtight container in the fridge for up to three days. Nutrition facts are an estimate only.