Amber is making this for a multifamily vacation she has coming up, as it was requested again after last year. It travels so well that it will not only survive a six hour road trip, but keep well throughout the trip as a quick salad, or side, or topping for fish tacos or pulled pork sandwiches.

¼ cup red wine vinegar
2 tbsp sugar
2 tbsp olive oil
salt and pepper
½ cup dried cranberries or raisins
¼ cup pecan pieces or unsalted sunflower seeds
1 bunch kale, leafy ends cut into thin strips and stems removed
1 cabbage, shredded
2 carrots, julienned
1 broccoli stem, shredded (if you are feeling feisty! But you may need to make additional dressing to coat it all.)

Whisk together the vinegar, sugar, oil, and a dash of salt and pepper. Toss greens, dried fruits, and nuts or seeds together until mixed. Add dressing and toss again to coat. Store covered until you can get it all eaten, should keep for up to seven days in the refrigerator.

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