Sweet and tangy with a bit of an Asian flair, this Kaleslaw features a tasty mix of red kale, red cabbage and Napa cabbage. It's the perfect companion for all your dishes, any time of day, any time of year!
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4
Calories 289kcal
Author Sonia! The Healthy Foodie
Ingredients
1/2small head red cabbageshaved paper thin (about 4 cups)
Make the vinaigrette by whisking all the ingredients vigorously until evenly combined and slightly emulsified.
To a large mixing bowl, add the cabbage and kale. Pour about 1/4 of the dressing and mix well with your hands, massaging the vegetables as you go to bruise them a little bit and get them to release some of their moisture.
Add Napa cabbage, grated carrot, cilantro, sunflower seeds, green onions and the rest of the vinaigrette and toss with a couple of spoons until all the ingredients are evenly combined.
Serve immediately or leave in the fridge for a couple of hours to allow flavors to meld and fully develop.