1/4 cup apple cider vinegar
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon salt
1 (11-ounce) can corn, drained
1 (2-ounce) jar diced pimentos, drained
1 small head cabbage, shredded
1 green bell pepper, diced
1 red onion, sliced
2 cups kale, shredded
1 cup diced carrots
1 cup minced fresh parsley
1/2 cup raw pumpkin seeds
1. Dressing: In a saucepan, combine apple cider vinegar, vegetable oil, sugar, garlic powder, black pepper, celery seed, and sugar; bring to a boil over medium heat. Remove from heat and let cool slightly.
2. Salad: In a bowl, combine corn, pimentos, cabbage, bell pepper, onion, kale, carrots, and parsley.
3. Pour dressing over salad; gently toss to coat.
4. Sprinkle with raw pumpkin seeds right before serving.