Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple juice
- 2 tablespoons distilled white vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 6 cups curly kale, stems removed and sliced (from 1 large bunch or 2 small bunches)
- 2 cups thinly sliced green cabbage
- 1/3 cup roasted pumpkin seeds, salted or unsalted
- (optional) honey for drizzling
Instructions
- Make the dressing: In a mason jar or a small bowl, combine the extra virgin olive oil, apple juice, distilled white vinegar, dijon mustard, honey, salt, and freshly ground black pepper. Seal the jar and shake vigorously until the ingredients are well emulsified and smooth.
- Prepare the kale and cabbage: In a large serving bowl, add the sliced curly kale and thinly sliced green cabbage. Pour the freshly made dressing over the greens. Using your hands, massage the dressing into the kale and cabbage for about 1 minute. This process softens the kale leaves, tenderizing them and enhancing the flavor absorption.
- Marinate the salad: Allow the dressed greens to sit and marinate for 10 minutes. This resting period further tenderizes the kale and melds flavors together.
- Add pumpkin seeds and serve: Just before serving, sprinkle the roasted pumpkin seeds over the salad to add a satisfying crunch. Optionally, drizzle a little extra honey on top for added sweetness.
Notes
- Massaging the kale is essential to soften the tough leaves and make the salad more enjoyable to eat.
- You can prepare the dressing in advance and keep it refrigerated for up to 3 days.
- For a nut-free version, ensure pumpkin seeds are used instead of nuts.
- Feel free to swap green cabbage with purple cabbage for color variety.
- If you prefer a less sweet dressing, reduce the honey to 1 teaspoon.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
