When I received kale in my CSA, my first thought was to make the raw kale salad that is already in my blog.  The fact that I didn’t have any cannellini beans, and the fact that my parents had given me a HUGE head of cabbage from their garden, meant I ought to seek out a new recipe.  To be honest, I was a bit dubious if this would be flavorful enough.  I almost added some lemon, or dijon mustard.  I’m really glad I didn’t because upon first bite I found this to be absolutely delicious, and full of flavor.  I ate HUGE heaping portions of this for quite a few days.  The apples provide the perfect amount of sweetness to balance the apple cider vinegar.  This was a really great, well rounded salad.  I’m glad to have another raw kale salad in my arsenal!


Raw Kale Salad with Apples, Carrots, & Cabbage

I completely forgot to add the sunflower seeds. I think it was perfectly delicious without them, but if you have them & remember to add them, go for it.


3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon dried thyme
a few turns of the pepper mill, or to taste
4 cups finely chopped kale, tough ribs removed
2 cups finely chopped cabbage
2 cups grated carrots
2 organic apples, grated with peels on
2 - 4 tablespoons raw sunflower seeds


In a small bowl, whisk together the olive oil, vinegar, salt, thyme, and pepper. Set aside.

In a large bowl, mix together the kale, red cabbage, carrots, and apples. Pour the dressing over the kale mixture and toss to combine. Cover and let it sit at room temperature for 30 to 45 minutes, until the kale begins to soften and wilt.

Refrigerate until ready to serve. Sprinkle with sunflower seeds immediately before serving.