Using a food processor, finely chop all the vegetables (kale, broccoli, Brussels sprouts, red cabbage, carrots) until they are finely chopped and mixed. You may need to process in batches.

Transfer the chopped vegetable mixture to a large bowl.

In the food processor, pulse the almonds until they are roughly chopped, then add them along with the sunflower seeds to the bowl with the vegetables.

In a separate small bowl, whisk together the olive oil, lemon juice, grated ginger, Dijon mustard, honey, and salt to make the dressing.

Drizzle the dressing over the salad and toss to combine. Enjoy immediately or store in a mason jar for later use.