Marinated Kale Slaw Salad

~ Marni Wasserman for Grail Springs

I love that this is my version of “coleslaw”.  It makes a great dish to bring to a summer party or to keep on hand in your fridge for a quick lunch.

Prep time: 5 minutes
Ready in 10 minutes with food processor and 30 minutes if hand chopped!

Serves – 10 or more – amazing yield!
Store in fridge for 3-4 days

What’s in it?

1 bunch if kale (any variety), chopped into bite size piece with rib removed
1 fennel
1 head red cabbage
2 carrots, shredded
1 beet shredded
2 tbsp hemp seeds

½ cup olive oil or hemp oil
¼ cup apple cider vinegar
1 lemon, juiced
2-4 tablespoons raw unpasteurized honey
1 tsp sea salt
 
How it’s made!

1.    Shred the cabbage, carrots, beets and fennel in a food processor with shredding blade or use a mandolin or hand slice into thin strips.
2.    In a mixing bowl, toss in all the raw vegetable ingredients (except the hemp seeds)
3.    In a separate bowl mix together the vinaigrette
4.    Combine vinaigrette with raw veggies and toss together until the cabbage and kale are well coated.
5.    Allow salad to marinate in fridge for a few minutes – or up to an hour, mixing in the hemp seeds just before serving.

Delicious Knowledge
Full of colour, texture and flavour – this is a highly nutritious salad, especially when it is topped with mung bean sprouts! By the way…the longer it marinates the better it tastes!