Gimme all the cruciferous veg! Maybe it’s the crunch, maybe it’s the color, but I love everything in the cabbage family – kale, cauliflower, kohlrabi – it’s my jam! Mix it all together and you’ve got a party in your mouth. I made this on the last day of the Chag to use up leftover grilled chicken and the bowl was licked clean (mostly by me!!). So I had to make it again for y’all!
Kale Crunch Salad
YIELD: 6 servings
4 cups kale
2 cups shredded red cabbage
1 kohlrabi, peeled and julienned
1 cup pomegranate seeds
1/4 cup roasted & salted sunflower seeds
2 pieces leftover sumac pargiot (or any chicken)
Dressing:
1/3 cup grapeseed or light olive oil
3 tbsp pomegranate concentrate (see note)
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp fresh squeezed lemon juice
Salt and pepper, to taste
Method:
Spread the kale out on a platter or bowl. Mix the cabbage into the kale. Top with pomegranate seeds, kohlrabi, chicken and sunflower seeds.
In a small bowl, combine dressing ingredients and whisk until thickened.
When ready to serve, toss the salad with the dressing.
NOTE: I used Sadaf pomegranate concentrate which is like molasses, but it doesn’t have added sugar. If using molasses, reduce honey as needed.
Related Recipes:
Kale Crunch Salad
Grilled Chicken Salad with Basil Dressing
Asian Chicken Salad With Clementines
Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad with Jalapeno Honey Mustard Dressing
Grilled Chicken Fattoush with Za’atar Ranch