Vinaigrette Kale Slaw (For Tacos, Sandwiches, or a Side Salad

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 small bunch 3 packed cups finely shredded lacinato kale
  • 1 1/2 cups Carrots
  • 1/2 cup Cilantro
  • 1/2 cup Green onions
  • 1 Lemon
  • 1/2 cup Radishes (red or easter egg radishes
  • 2 packed cups Red cabbage
  • 1/2 tsp Simply organic s garlic powder

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/2 tsp Salt
  • 1 pinches Salt
  • 1 pinches Simply ogranic's red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pumpkin seeds, roasted and unsalted
  • 1 tsp Simply organic s cumin

Found on livesimply.me

Description

Ingredients

• 3 packed cups finely shredded Lacinato Kale (about 1 small bunch), de-stemmed
• ½ tsp salt
• 2 packed cups finely shredded red cabbage
• ½ cup thinly sliced radishes (Red or Easter Egg Radishes)
• 1½ cups shredded carrots
• ½ cup sliced green onions (greens and whites)
• ½ cup chopped cilantro
• ¾ cup roasted and unsalted pumpkin seeds
• 1 lemon, juiced (about ¼ cup of juice)
• 3 TB extra virgin olive oil
• 2 TB honey
• 1 tsp Simply Organics Cumin
• ½ tsp Simply Organics Garlic Powder
• 1-2 pinches of Simply Ogranics Red Pepper Flakes, to taste
• 1-2 pinches of salt, to taste

Directions

• Place the kale in a large bowl. Sprinkle the salt over the top of the kale. Massage the salt into the kale, for about 30 seconds, until the kale breaks down and softens.
• Add the remaining slaw ingredients to the salt-softened kale. Set the bowl aside.
• In a small bowl, whisk together the vinaigrette ingredients. I recommend starting with just a pinch or two of red pepper flakes and salt to begin. You can add more of both ingredients once the vinaigrette is mixed with the kale slaw.
• Pour the vinaigrette over the kale slaw, and stir to combine the ingredients. For the best flavor, allow the slaw to rest in the fridge for 30 minutes-24 hours. This allows the flavors of the vinaigrette to marry with the slaw ingredients. If you like a crunchier slaw, only pour half the vinaigrette over the slaw, and add the remaining vinaigrette before serving (storing the extra dressing in the fridge until needed).
• Serve the slaw over tacos, shredded meat sandwiches, or as a side salad.