This is a great winter salad, full of crunch from both the veggies and the seeds. It keeps well in the fridge for a couple of days.
- Measuring cup, measuring spoons
- Jar with lid
- Salad bowl
- Salad spinner or dish towels
- Cutting board, cutting knife
- Frying pan or pie plate for toasting seeds
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon apple-cider vinegar
- 1 teaspoon lemon juice
- salt and freshly-ground pepper, to taste
- 3 cups mixed finely-chopped kale and red cabbage
- 1 carrot, peeled and coarsely grated
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup dried cranberries
- 2 tablespoons hulled sunflower seeds
- 2 tablespoons hulled pumpkin seeds (aka pepitas)
- 2 tablespoons hemp hearts (hulled hemp seeds)
- Place dressing ingredients in a small jar with tight-fitting lid and shake well.
- Remove centre ribs from kale and cut the leaves into thin strips, then cut the strips crosswise into small bits. Place in a large salad bowl.
- Cut the cabbage into quarters and cut out the tough centre core. Cut the red cabbage into thin strips and then crosswise into bits. Add to salad bowl.
- Grate the carrot and add it to the salad bowl. Chop the parsley coarsely and add. Add the cranberries.
- Drizzle dressing over salad and toss thoroughly. If you have time, let stand at room temp. for about 1/2 hour. This will soften up the kale.
- While salad is resting, toast the sunflower and pumpkin seeds separately, using either the stove-top method or the oven method:
Stove-top: Put a dry, heavy pan on the burner over medium heat. Add seeds and stir them around until they smell toasty and have a few golden spots – be careful not to burn them! As soon as they’re toasted, dump them into a bowl so they don’t keep toasting.
Oven: Preheat oven to 350℉. Put seeds on a pan or pie plate and give them 5 minutes or so before checking on them and tossing them around. If they smell good and have a few golden spots, they’re done, otherwise give them another minute or two, but don’t forget about them! When they come out of the oven, dump them into a bowl so they don’t keep toasting.
7. Toss the sunflower, pumpkin and hemp seeds into the salad just before serving, so they stay crunchy. Season with salt & pepper to taste.
Adapted from a Martha Stewart recipe in her book Meatless (2013)