Recipe for: Raw Kale Cole Slaw

Hello Community,

In my program last year we spent a whole weekend “cooking” with Mary Kern. She is a Raw-Foodist and Associate Chef and Instructor of Living Light Culinary Arts Institute. We made almond milk from the raw nuts, blended avocados, frozen bananas and some cocoa for a delicious desert, made a raw kale cole slaw and many other delicious raw food items.

I personally fell in love with the Raw Kale Cole Slaw, which I have been making forever since for my family and friends. Every time I bring this salad to a social pot luck people are thrilled with its fresh, crunchy and healthy taste. Last weekend I received so many compliments again that I decided to share this recipe from Mary Kern with all of you.

So get creative, get healthy, boost your immune system and just have fun with this colorful and vibrant “Slaw”:

Raw Kale Cole Slaw
Yield: 3 cups (2 to 3 servings)

Dressing
– 1 tablespoon olive oil
– 1 tablespoon flax oil
– 1 tablespoon light miso
– 1/2 tablespoon lemon juice
– 1/2 tablespoon agave nectar
– 1 teaspoon onion powder
– 1/4 teaspoon powdered mustard
– 1/2 teaspoon crushed garlic

Salad
– 1/2 bunch kale, de-stemmed and cut into thin ribbons (about 1 cup packed)
– 1 tablespoon lemon juice
– 1/8 head purple cabbage
– 1 tomato, diced
– 1/2 read jalapeno pepper, seeded and minced (or substitute a dash of cayenne
pepper)
– 2 tablespoons red onion, finely julienned
– 1/8 teaspoon Himalayan crystal salt
– 2 tablespoons kalamata olives, sliced
– other ingredients I have used for this salad before – thinly sliced:
carrots, golden beets, radishes, broccoli and bell peppers

1. 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.
2. 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.
3. Add the cabbage, tomato, jalapeno, and red onion to the bowl of softened kale. Pour the dressing over the mixture, toss, and season to taste. Garnish with the optional olives.
4. Kale Cole Slaw is best served immediately, but it can be stored in a covered container in the refrigerator for up to 24 hours.

June 20, 2011 at 6:08 am holisticgesundheit Leave a comment