Tuesday, September 29, 2020

Kale Slaw

Kale Slaw 
4 Servings

3 tablespoons extra virgin olive oil 
1 tablespoon vegan mayonnaise or 1 oz. silken tofu, mashed
juice of ½ lemon
juice of ½ orange
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
Freshly cracked black pepper
3 cups shredded kale
1 cup shredded red cabbage
1 cup shredded green cabbage
½ cup shredded carrots

In a small bowl, whisk together the olive oil, mayo or tofu, the juices, salt, granulated garlic, and granulated onion until It’s an emulsion. In a larger bowl, add all the vegetables. Pour the dressing over the vegetables and toss until well combined. Let the slaw set in the refrigerator at least 3 hours prior to serving. Mix thoroughly before serving. Slaw will last up to 6 days in the refrigerator if stored in an airtight container.

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