Kale and Cruciferous Crunch Salad with Poppy Seed Dressing

Kale and Cruciferous Crunch Salad with Poppy Seed Dressing

Kale and Cruciferous Crunch Salad with Poppy seed Dressing
Prepackaged salad greens have really come a long way from the standard mix of iceberg, romaine, radicchio and carrot shreds. You now have your choice of micro greens, blends of baby kale, baby spinach and baby romaine, and other specialty lettuce blends, but it was a bag of kale, broccoli slaw, and shredded Brussels sprouts packaged with dried cranberries, pumpkin seeds and a poppy seed dressing that inspired me to make this kick-up raw salad that pairs perfectly with your fall chilis and stews.I did not like the rancid soybean oil dressing that came with it so I decided to create my own version. I am glad I did as this has become a much requested salad from family and friends. Itโ€™s a great way to sneak in those nutritional powerhouse cruciferous veggies that we seem to avoid. A secondary bonus is itโ€™s all raw so we get a great boost of plant enzymes sorely lacking in our modern diets.
    Servings
    6-8 as side dish
    Cook Time
    15minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    6-8 as side dish
    Cook Time
    15minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 bag of cole slaw mix
    • 2cups kale, ribs removed and chopped into bite size pieces
    • 1cup broccoli slaw
    • 1cup Brussels sprouts, shredded
    • 1/3cup pumpkin seeds, toasted
    • 4 dried figs, chopped
    • 1/3cup grape seed or canola oil
    • 2tablespoons agave syrup or honey
    • 2tablespoons apple cider vinegar
    • 1/2 shallot, peeled
    • 1/2teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • 1teaspoon dry mustard
    • 1tablespoon poppy seeds
    Instructions
    1. Place the cole slaw mix and the following 3 ingredients (through shredded Brussels sprouts) in a large salad bowl. Combine well and then top with the pumpkin seeds and figs. Pour the salad dressing on top and toss well to coat all the ingredients. Let dressing soak into the greens for about 5 minutes, taste to adjust for salt, pepper and sweetener, and serve.
    2. To make salad dressing: Combine the grape seed oil and the following 6 ingredients (through dry mustard) in a small blender (I use my magic bullet) until well blended and shallots are fully incorporated in. Add in the poppy seeds and shake to fully combine the poppy seeds into the dressing (do NOT blend them in as you want them to stay whole in the dressing).
    Recipe Notes

    There are now salad blends that have all these greens and cruciferous veggies in one bag (I get mine at Trader Joeโ€™s) so if you can find them, use that as a short cut to buying and prepping the greens and cruciferous veggies.

    Many stores now carry shredded Brussels sprouts. I buy mine at Trader Joeโ€™s.

    You can use dried cranberries or cherries if you are not a fig fan.

    While I typically serve this as a side salad to chilis, stews, or grilled meats, try it as a base salad and throw in cooked chicken, steak, shrimp or white beans for a one bowl meal.

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