Kale Salad Recipe

Kale Salad Recipe

  • Ingredients

  • Method

Ingredients

  • ½ bunch kale leaves, roughly chopped

  • 200g red cabbage, sliced

  • 200g chickpeas, soaked and cooked or tinned chickpeas, rinsed and drained

  • 50g red capsicum, diced

  • 50g currants

  • 50g sunflower seed kernels

  • 50g pumpkin seed kernels

  • 50g slivered almonds

  • 50g Iranian figs

  • 50g flat-leaf parsley, chopped

  • ½ tsp coconut oil

 

Dressing:

  • ½ tsp Yalla Yalla

  • ½ tsp pomegranate molasses

  • ½ tsp grape balsamic vinegar

  • ½ tsp Beetroot Finishing Vinegar

  • ½ tsp seeded mustard

  • ¼ tsp Maras chilli

  • ¼ tsp freshly-ground black pepper

  • ¼ tsp sea salt

  • ½ tsp lemon-pressed olive oil

  • ½ tbs fresh lemon juice

Method

  • In a hot pan, toast the nuts and dried fruit for 5 minutes in coconut oil.

  • In a large bowl, combine the kale, cabbage and chickpeas.

  • Add the toasted nuts, dried fruit and other salad ingredients.

  • Combine the dressing ingredients, mix well, pour over the salad and serve.

Shop products used in this recipe

Kale Green Bunch

$3.99

Cabbage Red Half

$2.99

Chickpeas, Dried 500G

from$5.99

from

Capsicum Red

$1.99

$8.99 per kg

from

Pumpkin Seed Kernels 400G

$7.99

Wild Figs 350G

$12.99

from

Yalla, Yalla! Paste 125G

$3.99

from

Mustard Seeds 100G Brown

$3.99

Maras Chilli 100G

$4.99

Black Pepper, Crushed

from$4.99

from

from

Lemons

$1.40

$5.99 per kg
Lemons

$1.40

$5.99 per kg