Kale & Red Cabbage Slaw

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F O O D / R E C I P E S

A year ago, someone told me to stop eating kale as apparently it would give my gallbladder a break (insert boring story about limited diet here) and because i generally believe any old crap people tell me, i did it.

Yes, you read me right. I quit kale FOR A YEAR. Yes it deserves CAPS LOCK, it’s a BIG DEAL.

Anyway, where am i going with this….? Oh yes, last week I fell off the wagon big time as it turns out that the said someone might actually be wrong & it maybe possible for me to have my kale & eat it (and not have to take hallucinogenic pain relievers an hour later) – hurrah!

So, one sprint to the farmers market later and a slightly adapted version of this kale slaw happened.

I ate.

I smiled.

All was right with the world once again.

Kale & Red Cabbage Slaw

Ingredients

  • 2 cups red cabbage – shredded
  • 1 carrot – peeled, then peeled into ribbons
  • 1 apple – chopped
  • 2 tbs red onion – chopped
  • 1/4 cup  flat leaf parsley leaves – chopped
  • 1 tsp sesame seeds – toasted
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp cider vinegar
  • 1/2 lime – juice only

Method

  1. First up, toast your sesame seeds in a dry pan over a medium heat. Toss occasionally until slightly browned, taking care not to let them burn. Set aside.
  2. In a large bowl mix your kale, red cabbage & carrots.
  3. Add your parsley
  4. Add your red onions, mix & set aside.
  5. It’s (mega simple) dressing time! So mix your olive oil, dijon & cider vinegar. Whisk until well combined.
  6. Drizzle your dressing over the kale mixture, season with your salt & mix well.
  7. Toss in your toasted sesame seeds, squeeze the juice from your lime & mix again…. You’re done

 

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3 Comments

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    Like

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