1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
1/2 cup olive oil
Salt and pepper to taste
In a large bowl, combine all of the salad ingredients. Set aside.
In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.
We thank chef Annie McHale of Port Angeles for this recipe.
Have you tried this recipe? Tell us how it turned out!