1 1/2 TBSP olive oil
2 TBSP apple cider vinegar apple cider vinegar
1/2 tsp sea salt
1/2 tsp dried thyme
Pepper to taste
4 cups finely chopped kale, remove ribs
2 cups finely chopped red cabbage
2 cups grated carrots
1 large granny smith apple, grated with peels on
2 TBSP raw sunflower seeds
1. In a small bowl, whisk together the olive oil, vinegar, salt, thyme, and
2. In a large bowl, mix together the kale, red cabbage, carrots, and apples.
3. 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.