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Rawsome Creations More than a NUT MILK BAG is perfect for for juicing, sprouting & making nut milks.

Kale Cole Slaw

Thank you to Living Light Culinary Arts Institute for this recipe.

Yield: 3 cups (2-3 servings)

Dressing

  • 1 Tablespoon olive oil
  • 1 Tablespoon flax oil
  • 1 Tablespoon light miso
  • 1/2 Tablespoon lemon juice
  • 1/2 Tablespoon agave nectar
  • 1 teaspoon onion powder
  • 1/4 teaspoon powdered mustard
  • 1/2 teaspoon crushed garlic

Salad

  • 1/2 bunch Kale, de-stemmed (about 1 cup packed) and cut into thin ribbons (chiffonade)
  • 1/8 head cabbage, shredded (about 1 1/4 cups)
  • 1 tomato, diced
  • 1/2 red jalapeño pepper, seeded and minced (or substitute a dash of cayenne pepper)
  • 2 Tablespoons red onion, finely julienned
  • 1/8 teaspoon Himalayan crystal salt
  • 1 Tablespoon oil-packed capers (optional)

carrot Directions

Combine dressing ingredients in a bowl and whisk to combine.

In a large bowl, massage kale well for a couple of minutes to soften. Add the cabbage, tomato, jalapeño (or cayenne) and red onion. Pour the dressing over the mixture, toss and season with salt to taste. Garnish with capers and serve.

Kale Cole Slaw is best served immediately but can be stored in a covered container in the refrigerator for up to 24 hours.

Raw Foods Chef Brenda Hinton makes a delicious Kale Cole Slaw -- and with her recipe, so can you!

Thank you to Living Light Culinary Arts Institute for this recipe.
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last updated 13 October 2016 :: noon Caspar (Pacific) time
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all website content copyright © 2017 Brenda Hinton
fruit & veggie illustrations copyright © 2017 Ellie DeSilva
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