Winter Kale Salad with Grapefruit & Asian Dressing (Vegan, Nut, Gluten, Grain Free & Low Carb)
This is a fresh, crunchy and very flavorful salad that is perfect to serve as a side dish or top with your favorite protein and have as a main course.
Servings 2 servings
Ingredients
- 5-6 stems Red lettuce leaves (green will do as well) cut into smaller pieces
- 2-3 stems Green kale cut into smaller pieces
- 2-3 (1-1 1/4) dl (cups) Red cabbage thinly sliced
- 6-8 Brussels sprouts thinly sliced
- 2 Grapefruits segmented
- 2-3 tbsp Pumpkin seeds
- 1-2 tbsp Furikake seasoning (or sesame seeds)
For the dressing
- 2 tbsp Japanese soy sauce or tamari
- 1 tbsp Rice vinegar
- 1 tsp Lime juice
- 1 tbsp Fiber syrup or agave
- 1 cm Ginger grated
- Chiliflakes, to taste
Instructions
- Start by combining the ingredients for the dressing in a bowl. Taste to check if the seasoning needs to be adjusted.
- Preheat a nonstick pan over medium heat. Dry roast the pumpkin seeds until golden brown.
- Meanwhile slice the red lettuce and green cabbage into smaller pieces.
- Slice the red cabbage and brussels sprouts thinly, preferably using a mandolin.
- Add lettuce, green kale, red cabbage and brussel sprouts to a big bowl.
- Separate the grapefruit, add to the bowl.
- Add the dry roasted sesame seeds and furikake seasoning to the salad.
- Pour the dressing over the salad, mix to combine, making sure all parts of the salad are covered with the dressing.