Cranberry Walnut Kale Slaw
By Ani Phyo
Posted on
Living Harvest's site
5 servings
SLAW
1 head of green or red kale, thinly sliced
1/2 head red cabbage, thinly sliced
1 scallion, chopped
Place kale, cabbage, and scallions into a large salad bowl. Set aside.
DRESSING
½ cup brazil nuts, soaked 8-12 hours, rinse well
1-2 cloves garlic, to taste
1 teaspoon salt
1/8 cup Living Harvest Hemp Oil
1/8 cup olive oil
juice of 1/2 lemon
1/2 cup filtered water
Place all ingredients into blender and blend until smooth. Pour over slaw and
toss well. Set aside.
TOPPINGS
1 cup pecans, soaked 8 hours, rinse well, and dry in dehydrator or air dry
1 cup dried cranberries
Place tossed kale slaw on five salad plates, top with pecans and cranberries,
and serve.
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