Chef Cherie Soria of Living Light Culinary Arts:Kale Coleslaw    [veg3]
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(For all ingredients, please use organic versions if available)
Kale Coleslaw
Yield: 2 cups (2 servings)

1 tablespoon freshly squeezed orange juice
1 tablespoon light miso
2 teaspoons flaxseed oil
1½ teaspoons agave nectar
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon ground golden flaxseeds
1 small clove garlic
Pinch of powdered mustard

2 cups large kale leaves, thin shredded (A)
1¼ cups whole head cabbage, thin shredded
1 large ripe tomato, seeded and minced
½ cup currants
2 tablespoons whole red onion, thin shredded
½ red jalapeño chili, seeded and minced, or pinch of cayenne
Pinch of salt

  1. Put lemon juice into mixing bowl
  2. Add orange juice, agave nectar, light miso paste, whisk for a while
  3. Add garlic, mustard, flaxseed oil and ground flaxseeds, whisk for a while
  4. Add kale leaves (A) into the bowl, and massage evenly with hand
  5. Add onion, tomato, cabbage, chili and currants, mix all

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