I know, I know – another weird-sounding recipe that turns out surprisingly good despite sounding wrong.
This is a great way to sneak in a liiiiiiiitle extra nutrition (not that this already packed salad needed more greens) on weeks when you feel like you haven’t seen a real vegetable (helloooo, adulting).
This salad also keeps well even dressed and, if you’re like me and enjoy confusing your friends, is easy enough to bulk up enough to serve a crowd.
Gluten-free, vegetarian, vegan, raw, paleo, Whole30
Shredded Salad with Sunflower Spinach Dressing
For the salad, add the following to a large bowl:
1 cup ribboned collards or kale
1.5 cups ribboned red cabbage
1.5 cups ribboned Napa cabbage
1 medium carrot, shredded
1 large red pepper, julienned
1 hand full mint, chopped
2 Tablespoons pickled jalapeños, chopped
1 big hand raw pumpkin seeds
For the dressing, add the following to a blender:
1 big hand hulled sunflower seeds
1/4 cups frozen spinach
Juice of 1 lemon
1 Tablespoon your favorite grainy mustard (y’all know my affinity for Maille)
1 Tablespoon Apple cider vinegar (I accidentally added 1.5 and it would have been too pungent on day 1 – I didn’t get around to eating a big bowl of this until day 2, so the flavor had mellowed)
2 teaspoons ground cumin
10 grinds salt
Generous sprinkle black pepper
2 teaspoons sweet paprika
50 pumps sprayable oil (or a few glugs)
A little water if needed to get things moving in the blender
Combine the dressing with the salad and either toss well or massage in.
Serves 3-4 as written; easily scaled up for more
2 thoughts on “Shredded Salad with Sunflower Spinach Dressing”
Great post 😁