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.