Vegan Poppy Seed Dressing on Kale and Cranberry Salad
There aren’t much better salad dressings than a super creamy dressing.
Let’s lighten up your favorite poppy seed dressing with JOI Almond base, tossed with chopped kale, shredded cabbage, and sweet dried cranberries. It’ll be a great transitional side dish or meal heading into fall!
Kale salads sometimes get a bad reputation. It’s true they can be bitter and a little hard to eat. If you simply massage your chopped kale with a little olive oil before assembling the salad I think you might change your mind! By wilting the kale a bit first it will be much more pleasurable to eat!
This kale salad is combined with a little shredded green cabbage for crunch. Topped with sweet dried cranberries it’s the ultimate combination! Crunchy, sweet, savory, and creamy! Thanks to our poppy seed dressing.
This poppy seed dressing combines a few pantry staples and is definitely a house favorite around here. Grated onion, poppy seeds, JOI Almond base, apple cider vinegar and a little olive oil are all you need for this amazing dressing!
2 tablespoons JOI Almond base
1 tablespoon apple cider vinegar
¼ cup olive oil
¼ a grated onion
1 tsp salt
½ tsp pepper
2 tsp sugar
1 tablespoon poppy seeds (we LOVE these Blue Poppy Seeds from our friends at Burlap & Barrel)
1 bunch of kale, torn from the stem
¼ head of cabbage, thinly shredded
¼ cup dried cranberries
- Combine all dressing ingredients in a small bowl and whisk together. Refrigerate for up to a week.
- For the salad, in a salad bowl place the torn kale and toss with a small amount of olive oil. Massage for 30 seconds.
- Add in the cabbage and the salad dressing, toss.
- Top with cranberries and enjoy!