Thank you to Living Light Culinary Arts Institute for this recipe.
Yield: 3 cups (2-3 servings)
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 Kale Cole Slaw 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.
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