This vibrant salad is a celebration of color and crunch — finely chopped kale and red cabbage tossed in a zesty ginger carrot dressing that’s bright, flavorful, and full of life. The dressing’s balance of sweet, tangy, and subtly spicy notes complements the earthy greens beautifully, while creamy avocado and a sprinkle of sesame seeds add richness and texture. It’s equally delicious as a light main course or served alongside grain and vegetable bowls for a fresh, nourishing meal.
INGREDIENTS:
DRESSING
1/2 cup peeled, roughly chopped carrot (1 large carrot)
1 tablespoon minced white onion
3/4-inch piece fresh ginger, peeled
2 tablespoon rice wine vinegar
1 teaspoon maple syrup
1/2 teaspoon toasted sesame oil
1 tablespoon light soy sauce
2 tablespoon avocado oil (or other light vegetable oil)
2 tablespoons water
Salt and fresh ground pepper, to taste
SALAD
4-5 cups young kale, finely chopped
1 cup red cabbage, finely chopped
1 ripe avocado, diced
1 tablespoon toasted sesame seeds
1/4 cup raw sunflower kernels or pepitas, if desired
METHOD:
In a food processor or high-speed blender, combine the carrot, onion, ginger, vinegar, maple syrup, sesame oil, soy sauce, avocado oil, water, salt, and pepper. Blend until smooth and creamy. Taste and adjust the seasoning — adding a touch more vinegar for brightness or a drizzle of maple syrup for sweetness, if desired. The dressing should be balanced and lively.
In a large mixing bowl, combine the kale, red cabbage, and avocado. Add the desired amount of dressing and toss thoroughly to coat. Sprinkle with toasted sesame seeds and sunflower kernels or pepitas. Serve immediately.
The dressing will keep in an airtight container in the refrigerator for up to 1 week. Shake or whisk before using.
YIELD: Serves 2 as a main course
