150 g kale
½ (500 g) small savoy cabbage, trimmed, thinly sliced
1 large green apple, quartered, cored, thinly sliced
1 bunch radishes, ends trimmed, thinly sliced
¾ cup smoked almonds
2 (300 g) medium zucchini, trimmed
2 tbsp toasted salad seeds (see tips), or toasted sesame seeds
⅓ cup apple cider vinegar
½ cup olive oil
¼ cup water
3 tsp Dijon mustard
1 tbsp brown sugar
3 tsp sesame oil
- To make dressing, combine all ingredients in a tall jug. Using a hand-held stick mixer, blend until thickened and emulsified. Season.
- Remove stems from kale and discard. Rinse leaves and shake off excess water. Bunch leaves together and thinly slice. Put kale, cabbage, apple, radish and almonds in a large bowl. Using a julienne slicer, cut zucchini into spaghetti-like strips.
- Add zucchini and most of the dressing, reserving 1/3 cup, to salad in bowl and toss to combine. Arrange salad in a serving bowl. Drizzle with remaining dressing and sprinkle with toasted salad seeds.