Ingredients:
1 bunch Lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head, quartered and cored) 
2 navel oranges or clementines, peeled and segmented 
1 small red onion, thinly sliced 
1 large red bell pepper, cored, seeded and thinly sliced 
⅓ cup sunflower seeds 
¼ cup Dijon mustard 
¼ cup freshly squeezed orange juice
¼ cup balsamic vinegar 
2 tablespoons olive oil 
½ teaspoon ground black pepper

Directions:

1. In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds. 

2. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. 

3. Serve immediately or refrigerate for up two days.


kaleandchocolate.com

vegan, serves 2-3

Ingredients:
Salad:
1/2 cup light Asian dressing (recipe below)
6 cups savoy cabbage (or romaine lettuce), roughly chopped
1/3 cup cilantro, chopped
2 scallions, chopped
1/2 cup shredded carrots
1 cup salt and pepper shiitakes (recipe below)
1/2 cup mandarin oranges, drained (canned or fresh works)
Gardein Crispy Chick'n bits (recipe below)

garnish:
fine black pepper
5-10 tamari rice crackers
optional garnish: crushed peanuts

Salt/Pepper Shiitakes:
2 Tbsp safflower oil
1/4 tsp sea salt (or to taste)
1/2 tsp fine black pepper
1 1/2 cups shiitakes, thinly sliced
1 tsp tamari

Light Asian Dressing:
1/4 cup seasoned rice vinegar
1/4 cup olive oil
1 tsp sesame oil (opt'l)
2 tsp tamari (or soy sauce)
extra sweet: add in a splash of maple or agave
spicy: cayenne to taste
for a drier, less sweet dressing: sub rice vinegar with apple cider vinegar

Chick'n:
1 bag Gardein Mandarin Orange Crispy Chick'n
1/4 cup safflower oil

Directions: 

1. Prep your salad veggies and add to large mixing bowl.

2. Add the dressing ingredients to a cup and whisk briskly. Pour over top greens and toss well. Layer salad greens on serving plates or bowls.

3. Mushrooms: heat the safflower oil in a saute pan. Wait until oil is hot. Add in the mushrooms. Saute until tender and slightly crisp on edges. During last minute of cooking, add in the salt/pepper and tamari. Remove shrooms from pan. Set aside.

4. In same pan, add 2-3 Tbsp safflower oil. Wait until very hot. Cook the Gardein product as instructed on package - adding sauce last once chick'n is mostly cooked. Turn off heat, set aside.

5. Add mandarins and rice crackers to salad. Top with the shiitakes and Gardein crispy chick'n bits. Fine pepper to
taste. Crush peanuts are optional.

Serve while lettuce is still chilled and the shrooms and chick'n is still warm

lunchboxbunch.com

Ingredients:
Dry Ingredients: = 6 cups
1/2  head green cabbage, shredded (2 cups)
1/2 head purple cabbage, shredded (2 cups)
2 carrots, shredded (1 cup)
1 cup shredded coconut flakes
1/4 cup raisins



Wet Ingredients: = 1 cup dressing
2 Tbsp fresh lemon juice
1/2 cup raw mayo (see below)
2 Tbsp Nama Shoyu (or tamari for GF)
3 Tbsp sesame seeds
2 tsp raw agave nectar
1/4 tsp turmeric
1/2 tsp curry
1/2 tsp cumin

Directions:

1. Shred the cabbage either by hand with a knife or in your food processor.  Same with the carrots. Place in a large bowl adding in the coconut flakes.

2. In a small bowl combine the wet ingredients and spices.  Mix well.

3. Toss together all ingredients, making sure cabbage is evenly coated.

4. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.

Ingredients for the mayonnaise:
1 cup raw cashews, soaked for 2 hrs or more
1/4 cup water
1/4 cup lemon juice
2-3 soft dates, pitted (soak dates in warm water for 5 minutes to soften)
1 tsp sea salt
1 tsp onion powder
1/2 tsp garlic powder
1/4 cup cold pressed olive oil  -  to be added last

Preparation for mayo:

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.  A blender works best.  You need to process it until you don’t feel any graininess in the batter.
2. While continuing to blend, add oil in a steady stream, until emulsified.
3. Store in a tightly sealed container the fridge for up to 2 weeks.

Recipe from: nouveauraw.com