Anti-inflammatory slaw great as a side or main with your choice of protein.
Ingredients
5 leaves
Curly kale
(Lacinato or preferred variety)
1/2 medium head
Green cabbage
(shredded; or red)
2 medium
Carrots
(julienned or match sticks; optional)
1/3 cup
Extra virgin olive oil
(for dressing)
3 tbsp
White balsamic vinegar
(for dressing)
2 tsp
Dijon mustard, whole grain
(for dressing)
1 clove(s)
Garlic
(minced, for dressing)
1 dash
Kosher salt
(to taste, for dressing)
1 dash
Black pepper
(to taste, for dressing)
Instructions
Cut the middle rib out of each kale leaf. Cut leaves into thin strips and place them in a large bowl.
Cut the core out of the cabbage half and thinly shred cabbage on a mandolin or use a knife to thinly chop it. Transfer the cabbage to the bowl with the kale.
Wash and peel the carrots. Julienne them into thin matchsticks or grate them. Add to the kale and cabbage.
Mix dressing by combining olive oil, vinegar, mustard, garlic, salt, and pepper in a closed jar and shaking to combine.
Drizzle half of the dressing over the salad, and toss to combine. Cover and refrigerate until serving time. Serve with the extra dressing on the side.
Notes:
Substitutions and Additions
You can substitute carrots with beets.
Add walnuts, pecans, hemp hearts, or sunflower seeds for a healthy fat boost.
Add dried fruits like cranberries, raisins, or apricots
Storage
This salad tastes great after it's had some time to absorb the dressing. You can store leftovers in an airtight container for up to 3 days.
