Wednesday, June 15, 2011

Colors of the Rainbow (except blue): Raw Kale Coleslaw

Recipe courtesy of my friend Angela~

  Raw Kale Coleslaw

They say we feast with our eyes first - and this one is visually stunning! I was not planning on writing this salad up originally. Not until I pulled all the ingredients out of the fridge and laid them out on the counter. The colors were absolutely gorgeous and I could not resist pulling out the camera.

This salad is not only beautiful, but healthy and so good for you - did I mention it taste as good as it looks!

Thanks Angela!!

Success meter (1-3): 4

Oops..leek is for my next post!

Raw Kale Coleslaw
Yield: 3 cups (2-3 servings)


1 Tbl olive oil
1 Tbl flax oil
1 Tbl light miso
½ Tbl lemon juice
½ Tbl agave nectar
1 tsp onion powder
¼ tsp powdered mustard
½ tsp crushed garlic


½ bunch kale, de-stemmed and cut into thin ribbons (about 1 cup packed)
1 Tbl lemon juice
1/8 head purple cabbage
1 tomato, diced
½ jalapeño seeded and minced (or substitute a dash of cayenne pepper)
2 Tbl red onion, finely julienned
1/8 tsp Himalayan crystal salt
2 Tbl kalamata olives, sliced

Optional ingredients: carrot, golden beet, radish, broccoli, and bell pepper (I added carrot, beet, and radish)

For the dressing: Combine the oils, miso, lemon juice, agave, onion powder, mustard powder, and crushed garlic in a bowl and use a whisk to combine.

For the salad: In a large bowl, massage the kale with salt and lemon juice well for a couple minutes to soften. The kale should take on a “cooked”, broken down appearance.

Add the cabbage, tomato, jalapeño, and red onion to the bowl of softened kale. Pour the dressing over the salad. Toss and season to taste. Garnish with the olives.

Kale Coleslaw is best served immediately, but it can be stored n a covered container in the refrigerator for up to 24 hours.

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