Ingredients:

  • 3 cups Lacinato (Dinosaur) kale, stems removed and finely ribboned
  • 2 cups Brussels sprouts, ends trimmed and shredded
  • 2 cups broccoli stalks, peeled and julienned
  • 1 cup green cabbage, thinly sliced
  • 0.5 tsp Kosher salt
  • 0.5 cup dried cranberries
  • 0.5 cup roasted pepitas
  • 0.5 cup Avocado oil mayonnaise
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Honey
  • 1 tbsp Dijon mustard
  • 1.5 tbsp Poppy seeds
  • 0.5 tsp Onion powder
  • 0.25 tsp Black pepper

Instructions:

  1. Prepare the greens. Finely shred the Lacinato kale, Brussels sprouts, cabbage, and broccoli stalks using a sharp chef's knife or a food processor with a slicing attachment to create a cohesive slaw texture. Note: Aim for ribbons about 3mm wide so the dressing can coat them easily.
  2. Massage the kale. Place the shredded kale in a large mixing bowl and sprinkle with 0.5 tsp Kosher salt. Using clean hands, firmly squeeze and massage the kale for approximately 60 seconds until it turns dark green and softens.
  3. Mix the dressing. In a small glass jar or bowl, whisk together the avocado oil mayonnaise, apple cider vinegar, honey, Dijon mustard, poppy seeds, onion powder, and black pepper until fully emulsified and creamy.
  4. Combine ingredients. Add the shredded Brussels sprouts, julienned broccoli stalks, sliced cabbage, dried cranberries, and roasted pepitas to the bowl with the massaged kale.
  5. Toss with dressing. Pour the dressing over the salad and toss thoroughly to ensure even coating.
  6. Rest the salad. Let the salad sit for 20 minutes until the flavors have melded and the cranberries have softened slightly.
  7. Final check. Taste a bite and see if it needs an extra pinch of salt or a splash of vinegar. The greens should be tender but still have a satisfying snap.
  8. Serve. Transfer to a serving bowl and top with a few extra pepitas for crunch. Serve immediately. > Chef's Note: If you’re making this for a party, keep the pepitas in a separate small bag and add them right before serving. This keeps them from losing their shatter in the moisture of the salad.