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Dominique’s Winter Kaleslaw


*Online exclusive* Kale, cabbage and carrots stay fresh a long time. Together they create a colourful and flavourful salad that is always a hit, even with kids.



Recipe courtesy of Dominique Gusset


For the salad:
  • 1/2 cup (125 ml) pumpkin or sunflower seeds
  • 1/2 tsp (2 ml) soy sauce
  • 1 large bunch kale, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 3 cups (750 ml) carrot, grated
  • 1/2 onion, halved and sliced
  • handful fresh arugula or spinach, chopped, optional
For the dressing:
  • 1/2 cup (125 ml) olive oil
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) balsamic vinegar
  • 1 tsp (5 ml) sesame oil
  • 1 Tbsp (15 ml) parsley, chopped


  1. Lightly toast seeds on medium-high heat in dry skillet.
  2. Remove from heat and, while still hot, toss with soy sauce, set aside to cool.
  3. Combine vegetables, except arugula/spinach.
  4. Whisk dressing ingredients.
  5. Toss everything together, chill at least 2 hours before serving (will keep several days refrigerated).
  6. Add arugula/spinach leaves and serve.

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