Thanks to Agi G for this recipe:
2 cups of fresh organic kale, stems removed, chopped
2 cups of shredded white (or red) cabbage
¼ cup dried cranberries
1 tablespoon toasted pepitas
Pepita Dressing
2 tablespoons of toasted pepitas (Spanish pumpkin seeds)
2 tablespoons of water
2-3 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 tablespoon raw honey or maple syrup
1 tablespoon of dijon mustard
Pinch of sea salt
Pinch of black pepper
Put all the dressing ingredients into a blender (or magic bullet) and blend until combined into a smooth and creamy consistency. Put chopped kale, cabbage and cranberries in a large bowl. Pour the dressing over the salad and toss. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Right before serving sprinkle the salad with the remaining toasted pepitas!
2 cups of fresh organic kale, stems removed, chopped
2 cups of shredded white (or red) cabbage
¼ cup dried cranberries
1 tablespoon toasted pepitas
Pepita Dressing
2 tablespoons of toasted pepitas (Spanish pumpkin seeds)
2 tablespoons of water
2-3 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 tablespoon raw honey or maple syrup
1 tablespoon of dijon mustard
Pinch of sea salt
Pinch of black pepper
Put all the dressing ingredients into a blender (or magic bullet) and blend until combined into a smooth and creamy consistency. Put chopped kale, cabbage and cranberries in a large bowl. Pour the dressing over the salad and toss. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Right before serving sprinkle the salad with the remaining toasted pepitas!
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