Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories262.9 kcal (13%)
Total Fat19.7 g (28%)
Carbs14.8 g (6%)
Sugars6.1 g (7%)
Protein11 g (22%)
Sodium752.8 mg (38%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 bunchlacinato kale
destemmed

2 cupsred cabbage
thinly sliced

1carrot
very large, grated

1yellow bell pepper
finely chopped

3scallions
trimmed and cut into 1/4" pieces

1 cuppumpkin seeds
Miso Vinaigrette
Instructions
Step 1
Stack the kale in a pile and roll it up, away from you. Thinly slice it width-wise and then again lengthwise. (The finer you chop it, the more kale you can fit in.) Add the kale to a large bowl.




Step 2
Add the red cabbage, carrot, yellow bell pepper, and scallions to the bowl.




Step 3
Heat a small pan over medium heat and add the pumpkin seeds.



Step 4
Let cook, tossing occasionally, until the pumpkin seeds start to sound like they're popping and turn brown.
Step 5
Carefully pour the hot pumpkin seeds over the salad.
Step 6
In a large bowl, whisk together all of the dressing ingredients.










Step 7
Pour the dressing over the salad and mix thoroughly to combine.
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