Marinated Kale Slaw Salad
Are you getting your daily servings of vegetables in? You need at least four servings of vegetables everyday, and it’s better if they’re raw and colorful. So I’ve created a recipe that will help you get in a couple servings of very colorful veggies, some healthy fats, and a delicious lunch! Enjoy!
- 1 bunch kale, chopped
- 1 fennel
- 1 head red cabbage
- 2 carrots, shredded
- 1 beet, shredded
- 2 tablespoons hemp seeds
- ½ cup olive oil or hemp oil
- ¼ cup apple cider vinegar
- 1 lemon, juiced
- 2 to 4 tablespoons coconut or maple syrup (or raw, unpasteurized honey)
Shred the cabbage, carrots, beets, and fennel in a food processor with shredding blade or use a mandolin or hand slice into thin strips. In a mixing bowl, toss all the raw vegetable ingredients (except the hemp seeds).
In a separate bowl, mix together the vinaigrette ingredients.
Combine vinaigrette with raw veggies and toss together until cabbage and kale are well coated. Allow salad to marinate in fridge for a few minutes or up to an hour, mixing in the hemp seeds just before serving.