Ingredients
1 large bunch cilantro, roughly chopped
1 garlic clove, peeled
1/4 c. lime juice
1/2 tsp. honey
1/2 c. extra-virgin olive oil
Pinch of cumin, optional
Kosher salt
Freshly ground black pepper
1 (10 to 12-oz.) bunch lacinato kale, chopped or torn into small pieces
1/4 small green cabbage, chopped
1 granny smith apple, diced, about ¼”
3 Persian or kirby cucumbers, diced, about ¼”
2 stalks celery, diced, about ¼”
3 scallions, thinly sliced
1/3 c. cup roasted and unsalted peanuts, roughly chopped
1/3 c. cup roasted and unsalted seeds (such as sunflower or pumpkin)
3 oz. feta cheese, crumbled
Kosher Salt
Preparation
Step 1Make the dressing: Add cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro has been chopped, then slowly stream in the olive oil until you’ve reached your desired consistency. Season to taste with cumin, if using, and salt and pepper.Step 2Make the salad: Add kale to a large bowl along with a pinch of salt. Massage kale for 1 to 2 minutes until all the leaves are slightly darkened and have softened a bit. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds and feta. Pour over desired amount of dressing
