Ingredients
The following ingredients have 4 Servings
- 1 bunch of curly green kale (chopped (about 3-4 cups))
- 2 cups red cabbage (chopped)
- 2 cups green cabbage (chopped)
- 1 cup shredded carrots
- 1 cup chopped broccoli
- ¼ cup chopped cilantro
- 2-3 green onions (sliced)
- 1 15 oz can chickpeas (rinsed and drained)
- ½ cup roasted sunflower seeds
- ½ cup dried cranberries
- ⅓ cup SunButter
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons low-sodium tamari or soy sauce
- 1 Tablespoon maple syrup
- 1 Tablespoon toasted sesame oil
- 1 teaspoon sambal oelek or sriracha
- 1 inch knob fresh ginger (peeled)
- 1-2 cloves garlic
- 3 Tablespoons water (as needed to thin)
Instruction
- Blend all ingredients together in a high-speed blender.
- Add kale, cabbage, carrots, broccoli, cilantro, green onions, chickpeas and dried cranberries into a large bowl. Toss to combine. Add sunflower seeds and top with dressing. Mix until all ingredients are well coated.
