Kale Slaw Salad

Marni Wasserman for Grail Springs

I love that this is my version of “coleslaw”. It makes a great dish to bring to a summer party or to keep on hand in your fridge for a quick lunch.

Prep time: 5 minutes

Ready in 10 minutes with food processor and 30 minutes if hand chopped!

Serves – 10 or more – amazing yield!

Store in fridge for 3-4 days

Ingredients:

• 1 bunch if kale (any variety), chopped into bite size piece with rib removed
• 1 fennel
• 1 head red cabbage
• 2 carrots, shredded
• 1 beet shredded
• 2 tbsp hemp seeds
• ½ cup olive oil or hemp oil
• ¼ cup apple cider vinegar
• 1 lemon, juiced
• 2-4 tablespoons raw unpasteurized honey
• 1 tsp sea salt

Directions:

• Shred the cabbage, carrots, beets and fennel in a food processor with shredding blade or use a mandolin or hand slice into thin strips.
• In a mixing bowl, toss in all the raw vegetable ingredients (except the hemp seeds)
• In a separate bowl mix together the vinaigrette
• Combine vinaigrette with raw veggies and toss together until the cabbage and kale are well coated.
• Allow salad to marinate in fridge for a few minutes – or up to an hour, mixing in the hemp seeds just before serving.

Delicious Knowledge

Full of colour, texture and flavour – this is a highly nutritious salad, especially when it is topped with mung bean sprouts! By the way…the longer it marinates the better it tastes!