Serves 6
I’m a texture gal. Gimme all the crunch! The mouthfeel of this salad is just pure #goalzzzz. I can eat bowl after bowl and never get sick of it.
4 cups thinly sliced curly kale
2 cups shredded red cabbage
1 kohlrabi, peeled, ends trimmed, julienned
3 radishes, thinly sliced
1 jalapeño, stem removed, thinly sliced crosswise (optional)
1 cup frozen edamame, thawed
2 whole scallions, trimmed and chopped
½ cup pomegranate seeds
⅓ cup roasted and salted sunflower seeds
Pomegranate Dressing
½ cup grapeseed oil
3 tablespoons red wine vinegar
1 tablespoon pomegranate molasses
1 teaspoon soy sauce
2 tablespoons whole-grain mustard
2 tablespoons maple syrup
Kosher salt
1 To prepare the salad: In a large serving bowl, toss together the kale and cabbage. Top with the kohlrabi, radishes, jalapeño (if using), edamame, scallions, pomegranate seeds, and sunflower seeds.
2 To make the pomegranate dressing: In a small bowl, whisk together the grapeseed oil, vinegar, pomegranate molasses, soy sauce, mustard, maple syrup, and salt until creamy.
3 When ready to serve, toss the salad with the dressing.