2 cups chopped kale, stems removed
2 cups shredded green (or red) cabbage
¼ cup dried cranberries
1 tablespoon toasted pepitas (Spanish pumpkin seeds)
2 tablespoons toasted pepitas
2 tablespoons water
2-3 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 tablespoon raw honey or maple syrup
1 tablespoon dijon mustard
pinch of sea salt
ground black pepper
Put all the dressing ingredients into a blender (or magic bullet) and blend until combined into a smooth and creamy consistency. Put chopped kale, cabbage, and cranberries into a large bowl. Pour the dressing over the salad and toss. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Right before serving, sprinkle the salad with the remaining toasted pepitas.
Recipe provided from Healthy Chef Agi G via Karma Chow.