Kale Slaw

I don’t have many pictures of this recipe…I made this on a very large scale and in a hurry. I scaled the recipe down for normal humans. The photos below are 4X the recipe. I will update soon with some photos of a regular sized batch!

Bunch ‘o’ Kale

1/4 Head Red Cabbage

Handful or 2 Shredded Carrots (I’m lazy and bought pre-shredded)

1ish cups Roasted Unsalted Sunflower Seeds (Hulled, obviously. Toasted almonds are good too)

1+ cups Raisins (Regular or Golden…I can never find bulk golden)

1/2 cup Vegenaise

1/3  cup Apple Cider Vinegar

1tbl or so Sugar or Agave

Some Powdered Garlic

Black Pepper to taste

Remove stems from Kale (I like to hold the end and pull down the length of the stem to remove the leaves; like you do with rosemary)

Wash and let dry. (It is important to have dry lettuces when making any salad so the dressing will stick. If you leave it all wet the dressing just slides off!)

Shred Kale

Shred Cabbage

In a large bowl (large so there is room to stir) mix the kale, carrots and cabbage. Make sure there is a good balance of colors.

Drop in the Seeds and Raisins

In a med bowl add remaining ingredients WHISK!!

Taste the dressing. It should have a tart zing with a sweet aftertaste. Play with the balance; I mix it up differently every time. It should be liquid, not thick .

 Pour over the Greens ‘n’ things. Mix.

This salad is good super fresh, but if left in the fridge overnight the kale will get softer and absorb more of the flavor. It will make the salad less raw-kaley but still have great crunch.



Who ordered the Gi-mung-ous bowl of Kale Slaw??




Ready for the close up...