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.