Hail to the Kale Salad with Hail to the Greens Vinaigrette

Serves: Total Time:
1 15 min


  1. Destem and chiffonade cut kale.
  2. Peel and grate carrots.
  3. Slice red cabbage.
  4. Top with pumpkin and sunflower seeds.
  5. Finish with Hail to the Greens Dressing, combine and toss all ingredients. Serve.
Cindys Note

Richard D'Addario
Prepared Foods Director

Richard attended the Culinary Institute of America and has over two decades of experience in the prepared foods field.

Mrs. Green's Natural Market Logo


  • 1/4 lb. kale 1/2 inch sliced
  • 1/5 lb. carrots peeled and grated
  • 1/5 lb. red cabbage thinly sliced
  • 1 oz. pumpkin seeds
  • 1 oz. sunflower seeds
  • 2.5 oz. Hail to the Greens Dressing
Mrs. Green's Hail to the Greens Vinaigrette Image

This recipe was made using Mrs. Green's Hail to the Greens Vinaigrette.

Share Your Favorite Recipe

Your email

Your location

Your recipe

Send Your Recipe