Kale Coleslaw

16th March 2016

Serve with a green salad or with steamed fish or grilled chicken

Kale Coleslaw
For the dressing
  1. 1 tablespoon olive oil
  2. 1 tablespoon flax oil
  3. 1 tablespoon light miso
  4. ½ tablespoon lemon juice
  5. ½ tablespoon agave nectar
  6. ¼ teaspoon powdered mustard
  7. 1 teaspoon onion powder
  8. ½ teaspoon crushed garlic
  9. Pinch Himalayan crystal salt
  10. Tip: Could add mango to the dressing
For the Coleslaw
  1. 6 kale leaves, de-stemmed (about 1 cup packed) and cut into thin ribbons (chiffonade)
  2. 1/8 head cabbage, shredded
  3. 1 tomato, diced
  4. ½ red jalapeno pepper, seeded an minced (or substitute using a dash of cayenne pepper)
  5. 2 tablespoons finely julienned red onion
  6. 2 tablespoons oil packed capers (optional)
  1. Combine the oils, miso, lemon juice, agave, onion powder, mustard powder, and crushed garlic in a bowl and whisk to combine.
  2. In a separate large bowl, massage the kale well for a couple of minutes to soften.
  3. The kale should take-on a ‘cooked’ broken down appearance.
  4. Add the cabbage, tomato, jalapeno, red onion and salt to the bowl of softened kale.
  5. Pour the dressing over the mixture, toss, and season with salt to taste.
  6. Garnish with optional capers and serve.
Homefield Grange https://www.homefieldgrangeretreat.co.uk/

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