Kale Cole Slaw    

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

Yield: 3 cups (2-3 servings)

Ingredients

• 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)

Directions

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.

Notes

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