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Creamy Kale & Savoy Salad

Treviso and Rainbow Chard Sauté


  • Tuscan Kale, ribboned (1 bunch)

  • Savoy Cabbage, Shredded (1 head)

  • Red Bell Pepper, Sliced (1 pc)

  • Cherry Tomatoes, halved (2 cups)

  • Sunflower Seeds, (2 tbsp)

  • Dijon Mustard, (2 tbsp)

  • Raw Honey, (1 tbsp)

  • Japanese Ginger Dressing, (2 tbsp)

  • Apple Cider Vinegar, ( 2 tbsp)

  • Vegan Queso, (2 tbsp)

  • Sea Salt, to taste

  • Fresh Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. First, prepare the dressing by whisking the dijon mustard, honey, Japanese ginger dressing, vinegar and queso together. Season with salt to taste.

  2. At this point, dress the shredded kale, cabbage, and bell pepper and let the salad sit for about 30 minutes.

  3. Add the cherry tomatoes and sunflower seeds and toss well.

  4. Serve and Enjoy!

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