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Ingredients
| Dressing: | ||
|---|---|---|
| 1/2 cup | sour cream | (125 mL) |
| 1 tbsp | honey | (15 mL) |
| 1 tbsp | poppy seeds | (15 mL) |
| 1 tbsp | lemon juice | (15 mL) |
| Pinch | salt | |
| Salad: | ||
| 1 cup | shredded red or green cabbage | (250 mL) |
| 1 cup | baby kale | (250 mL) |
| 1 cup | Coronation grapes | (250 mL) |
| 1/3 cup | pumpkin seeds or walnut pieces | (80 mL) |
| 1/3 cup | dried cranberries | (80 mL) |
| 1 cup | grated Bartlett pear | (250 mL) |
| 1 cup | julienned carrot | (250 mL) |
Directions
- In a medium bowl, whisk together sour cream, honey, poppy seeds and lemon juice and salt. Refrigerate until ready to use.
- In a large bowl, toss together cabbage, kale, Coronation grapes, pumpkin seeds or walnut pieces, dried cranberries, grated pear and carrot until well combined. Stir in sour cream dressing until well combined. Serve in four bowls and enjoy.
EXPERT TIP: If in a time-crunch, omit shredded cabbage, baby kale and grated carrot and replace with your favourite pre-mixed salad or slaw from your local grocery store.
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