Ingredients
Apple cider vinaigrette:
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1/3 cup olive oil
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3 tablespoons apple cider vinegar
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons Dijon mustard
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2 tablespoons pure maple syrup
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1/4 teaspoon each salt and freshly ground black pepper (or to taste)
Salad:
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4 cups (well-packed) chopped kale (ribs removed)
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2 cups finely sliced or grated red cabbage
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2 cups grated carrots
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1 cup dried cranberries
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3/4 cup pumpkin seeds
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1/2 cup chopped green onions (with white parts)
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1/3 cup chopped fresh parsley
Directions
- Whisk together all dressing ingredients in a small bowl or measuring cup and set aside until ready to use.
- Place chopped kale in a large bowl. Add 1/4 cup dressing and massage kale for five minutes using your hands. I know this is weird and cumbersome but just do it, please :) You’ll thank me later.
- Add all remaining salad ingredients and at least six tablespoons dressing (or more, if desired; you might not use all of it). Mix well. Cover and refrigerate for at least one hour before serving.
