This tasty salad boasts several superfoods in one, making this an excellent addition to any meal. Kale has been popularized for all of the nutrients it has, and I’ve previously posted about it. Red cabbage is not often thought of as being very nutritious, but it should be. Red cabbage has a high concentration of anthocyanin polyphenols, which are anti-inflammatory and act as antioxidants. Red cabbage is also very high in vitamin C and vitamin K and can be part of a diet for cancer prevention. Cabbage (especially when steamed) has some cholesterol lowering benefits. The pumpkin, hemp hearts and chia seeds add vitamins, minerals, protein, and omega 3 fatty acids.
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp balsamic vinegar
- 1 tbsp chopped cilantro
- 1/4 jalapeno pepper, seeded and coarsely chopped (optional if you want it a bit spicy)
- 1/2-1/4 clove crushed garlic (depending how garlicky you like your food)
- 1/8 tsp minced fresh ginger
- pinch of salt to taste
- 2 cups kale
- 1 cup red cabbage
- 1 medium carrot
- 2 tbsp chia seeds
- 2 tbsp hemp hearts
- 2 tbsp pumpkin seeds
1) In a bowl, whisk together the first 9 ingredients to make the dressing
2) Wash, de-stem and finely chop the kale. Use your box grater (cheese grater) to make your cabbage into smaller bite sized pieces. I like to use the “slicer” side which is the slot that is about 5 cm wide (2 inches) and 1/2 cm (1/4 inch) tall. Peel and julienne the carrots, or if you have a spiralizer you can use it like I did. Place the kale, carrots, and cabbage into a large bowl
3) Add the pumpkin and chia seeds and hemp hearts to the bowl. Drizzle the dressing on and toss to mix everything.
This recipe was modified from here.