Cabbage-Kale Slaw with Sunflower Seeds

Serves 4

Cabbage and kale, are both low in calorie, and rich in folate, vitamins C, E, and K, and fiber. They are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer.

Sunflower seeds are made of mostly mono- and polyunsaturated fats, which are a great anti-inflammatory and heart-healthy source of fats our bodies need. Additionally, they are a good source of fiber and protein, adding a nice nutrition boost to your favorite granola bars, salads and other recipes.  They are very economical at Winco, and add crunch and flavor to this recipe.  Sunflower seeds are also almost negligent in sodium on their own, so be sure to buy them unsalted. 

Other vegetables you can use in this salad

This simple but tasty salad can be made with a variety of raw fresh vegetables:  thinly slice or grate kohlrabi, carrots, fennel, arugula, turnips or beets (which will turn it pink).  Leftovers are delicious in a sandwich!

Ingredients and Directions

1 ½ cups cabbage, very thinly sliced

1 ½ cups kale, ribs removed and diced fine, and leaves very thinly sliced

¼ cup sunflower seed hearts (sunflower seeds removed from their hull)

½ cup Ranch dressing

Salt and pepper

Mix all ingredients together well, and add salt and pepper to taste.

Ranch Dressing – makes 3 cups

2 cups plain yogurt (Greek yogurt makes a thicker version – also good)

1 cup mayonnaise

1 clove garlic, minced

3 green onions or 3 Tbsp minced chives, or 3 Tbsp minced onion

1 cup tightly packed parsley or celery leaves, minced

Salt and pepper

Mix well and season with salt and pepper.  You can vary this dressing with other fresh minced herbs, such as oregano, sage, dill, rosemary, etc.

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