Description
Lacinato kale is massaged with olive oil and salt until tender, then tossed with red cabbage, carrots, and green onions in a lightly sweet, zippy, and creamy dressing. To finish, the tender greens are treated to a generous sprinkle of crunchy sunflower seeds, fresh sweet raspberries, and salty feta cheese.
Ingredients
Scale
For the dressing:
- 5 tbsp mayo
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
For the salad:
- 2 heads (about 331 g) Lacinato/Italian kale, de-veined and roughly chopped
- 2 tbsp garlic-infused olive oil (may sub for traditional olive oil, then add 2 cloves minced garlic after greens are massaged)
- 1 tsp Kosher salt
- 1/2 head red cabbage (about 354 g), thinly chopped
- 111 g (about 1 cup) carrots, shredded
- 32 g (about 3/4 cup) green onions, chopped
- 3 tbsp sunflower seeds
- 154 g (about 1 cup) fresh raspberries
- 4 oz (just under a cup) feta cheese, crumbled
Instructions
For the dressing:
- Add mayo, red wine vinegar, Dijon mustard, and honey to a medium bowl. Whisk until fully combined then reserve to the side.
For the salad:
- In a large mixing bowl, add the chopped kale and top with olive oil and salt. Massage by hand (kneading and gently squeezing the kale) for about 2 minutes. The kale should shrink in volume substantially as it tenderizes and the leaves will darken. If utilizing traditional olive oil instead of the garlic-infused olive oil, you can add the minced garlic in after the kale has been massaged.
- Add red cabbage, carrots, and green onions, and the reserved dressing. Toss to combine.
- Add sunflower seeds, raspberries, and feta cheese and gently fold in.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1/6 of salad
- Calories: 266
- Sugar: 8 g
- Sodium: 624 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg