Ingredients
The following ingredients have 4 Servings
- 1/2 small head red cabbage (shaved paper thin (about 4 cups))
- 3 large kale leaves (stems removed and chopped)
- 2 cups shredded Chinese Napa cabbage
- 1 large carrot (peeled and grated)
- 1/4 cup chopped cilantro
- 1/4 cup sunflower seeds
- 2 green onions (finely chopped)
- 1/4 cup extra-virgin olive oil
- 1/4 cup unseasoned rice vinegar
- 2 garlic cloves (minced)
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp tamari sauce
- 1 tbsp lemon juice
- 1/4 tsp ground white pepper
- 1/8 tsp salt
- Pinch cayenne pepper
Instruction
- Make the vinaigrette by whisking all the ingredients vigorously until evenly combined and slightly emulsified.
- To a large mixing bowl, add the cabbage and kale. Pour about 1/4 of the dressing and mix well with your hands, massaging the vegetables as you go to bruise them a little bit and get them to release some of their moisture.
- Add Napa cabbage, grated carrot, cilantro, sunflower seeds, green onions and the rest of the vinaigrette and toss with a couple of spoons until all the ingredients are evenly combined.
- Serve immediately or leave in the fridge for a couple of hours to allow flavors to meld and fully develop.