Ingredients
Units
Scale
For the Salad:
- 1 bunch of kale, rinsed, stripped from stalk, torn or chopped into bite-sized pieces (about 8 cups)
- 1/2 head red cabbage, sliced thinly, with a mandoline slicer if available (2 to 3 cups)
- 1 tablespoon olive oil
- Salt
- 1 cucumber, peeled, or 3 mini cucumbers, unpeeled, sliced thinly into rounds, on a mandolin if available
- 1 cup daikon or watermelon radish, or more to taste, peeled and sliced thinly into rounds, then cut in half
- 1/3 cup dried cranberries or cherries, roughly chopped
- 1/2 cup pumpkin seeds or sliced almonds, toasted in 350°F oven for 6 to 8 minutes
- 1 cup crumbled feta cheese
For the Dressing:
- 2 tablespoons white vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1 garlic clove, finely minced
- 5 tablespoons olive oil
- 2 to 3 teaspoons maple syrup
2 good pinches of salt
Instructions
- Place the kale and cabbage in a large bowl, drizzle with the olive oil, and add 2 good pinches of salt. Vigorously toss and massage the salt and oil into the kale and cabbage until well coated. The kale should be soft and easy to chew.
- Place the massaged kale and cabbage in a wide, shallow salad bowl and add the cucumber and cranberries or cherries. Place the daikon or watermelon radish artfully around the edges.
- Make the dressing by combining the vinegar, lemon juice, garlic, maple syrup, olive oil and salt. Pour desired amount over the salad and gently toss.
- Top with the toasted nuts and feta. Enjoy your winter bounty!