4 cups shredded red or green cabbage
2 cups thinly sliced apples (I chose a tart apple)
2 cups finely chopped green kale
1/4 cup sunflower seeds
1/2 red onion, diced
4 Tablespoons of Tait Farm's Ginger Vinagrette
Shred the cabbage and mix with the diced onion, apple, kale and sunflower seeds. For the dressing I used Tait Farm's Ginger Vinagrette. If you'd like to make your own dressing, then add the following ingredients into a mason jar (or any jar with a lid) and shake until emulsified: 2 Teaspoons fresh ginger (finely chopped), 3 Tablespoons Apple Cider Vinegar, 3 Tablespoons Olive Oil, 1/2 teaspoon fresh ginger (minced), 1 teaspoon raw honey, 1 teaspoon dijon mustard, salt and pepper to taste.