Ingredients

For the Slaw

1 bunch Lacinato kale, stems removed and leaves very finely sliced
3 medium carrots, grated
⅓ medium red cabbage, finely shredded
½ fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
2 scallions, sliced
¼ cup toasted pumpkin seeds
¼ cup chopped fresh parsley
¼ cup dried cherries, dried cranberries, or golden raisins

Apple Cider Dressing

1½ teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
Freshly ground black pepper
¼ cup filtered water (adjust to taste)

Optional: A pinch of sea salt and a squeeze of fresh lemon juice.

Instructions

Remove the kale stems, wash and dry the leaves thoroughly, then stack and roll them into a tight bundle before slicing as finely as possible.
Place the kale into a large serving bowl.
Add the carrots, cabbage, fennel, bell pepper, scallions, parsley, dried fruit, and toasted pumpkin seeds.
In a small bowl, whisk together the Dijon mustard, apple cider vinegar, maple syrup, black pepper, and water until smooth.
Taste the dressing and adjust the balance with a little more vinegar for brightness or maple syrup if you’d like a touch more sweetness.
Pour just enough dressing over the vegetables to lightly coat everything, tossing well as you go.
Let the salad rest for 10–15 minutes before serving so the flavors can mingle.

Finish with an extra sprinkle of parsley and pumpkin seeds just before bringing it to the table.

Notes

Plant Magic Tip

Winter vegetables often get overlooked in favor of spring’s tender greens and summer tomatoes, but they’re some of the most beautiful ingredients of the year. Cabbage, kale, fennel, and carrots are naturally sweet after the cold weather arrives, and when paired with fresh herbs and a lively dressing, they become something truly special.

Sometimes the most magical meals aren’t the richest—they’re simply the freshest.

Author: Mary Callan
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: salad