Healthy & Easy to Make Kaleslaw
Summer is here! and that means that it’s time to eat outside, enjoy a potluck with friends, and enjoy some fresh seasonal produce. I’d like to share with you the recipe for a fan favorite, my special kaleslaw. I get asked for this recipe almost every time I share this dish and by a full spectrum of characters. I have shared this recipe with a vegan friend and with a friend who insisted I bring it to a party where he was serving a roast big (yes, the whole dang pig- head and all!) The dressing is more of traditional cream slaw and is best if given a few hours to soak in in the fridge. If you are hesitant to try kale, this may be the way to give it a shot- it is a nutritional gold, high in lean protein, vitamins A&C and iron. Here’s the super simple directions:
4 large kale leaves
3 small to medium carrots
Remove the steam from the kale, chop leaves into small strips
Grate carrots ( with a large cheeses grater) into bowl with kale
In a separate bowl mix:
1/4 cup mayonaise ( or veginaise, depending on your preference)
1/8 cup maple syrup
1Tablespoon TOASTED sesame oil
Mix dressing well, then pour over kale mix and toss together.
Add a handful of sunflower seeds for a extra crunch.
Enjoy with a friend!
You can make it a side salad or combine with hummus in a tortilla for a yummy lunch wrap