Kale Salad with Red Cabbage, Carrots, and Pine Nuts
Ingredients
- For the salad:
- 1 bunch kale
- 1 1/2 cups thinly chopped red cabbage
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/4 cup pine nuts
- For the dressing:
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt
- dash of pepper
Instructions
- Toast pine nuts in a single layer in a 350 oven for 2-3 minutes. Watch carefully because the pine nuts burn easily.
- Remove kale leaves from the tough stalks and roughly chop kale. Toss with the chopped cabbage and grated carrots.
- Whisk dressing ingredients together and pour over salad, tossing together until salad is evenly coated. Top with the toasted pine nuts. Allow salad to marinate in dressing for 15 minutes or so before serving.