Rainbow Winter Slaw
A deliciously healthy plant-powered side dish.
Ingredients
Scale
1 bunch lacinato kale, stems removed and very very finely chopped
3 medium carrots, peeled and grated
1/3 medium head of red cabbage, shredded
1/2 fennel, shredded
1 red pepper, cut into thin strips
2 scallions, sliced on a bias
1/4 cup pumpkin seeds, toasted
1/4 cup fresh parsley, chopped
1/4 cup dried cherries (cranberries or golden raisins if you prefer)
Apple Cider Dressing
1 1/2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
Pinch of freshly ground black pepper
1/4 cup filtered water (approximate, more or less with taste)
Instructions
- Remove the stems from the kale, wash and dry the leaves thoroughly. Roll the leaves up like a cigar and very finely slice them. Place in a large bowl.
- Add the grated carrots, shredded cabbage, fennel, red pepper, scallions, pumpkin seeds, parsley and cherries. Toss well.
- To make the dressing whisk together the Dijon mustard, apple cider vinegar, maple syrup, pepper. Whisk in the filtered water then taste to see if you need more salt or pepper. The dressing should be slightly sweet but a little tart at the same time.
- Spoon the dressing a couple of tablespoons at a time onto the slaw and toss, you may not need it all. Taste and if desired add a little more pepper to the slaw. It should be fully flavorful!
- Enjoy.