Shayna and I did a super interesting class on Wednesday. We used the food info from the book “Anti Cancer” by Dr. Stephen Servan Schreiber. What fun it was to create a menu around his food recommendations. Shayna and I both answered lots of good questions on food and cooking – one of them was about Kale. Here’s one of our favorite Kale dishes:

Cool and Crunchy Kale Coleslaw

The Salad

15-20 *Kale Leaves, (about one small bunch – de-stemmed)

1 Tsp Sea Salt

1 Large Tomato, Chopped Coarsely, (salt lightly and let drain in colander

for a few minutes while shredding the carrots)

1/4 Head of Napa Cabbage, Shredded

3 Carrots, Grated

Toasted Sesame Seeds for Garnish

The Dressing

2 TB Extra Virgin Olive Oil

1 TB Freshly Squeezed Lemon Juice

1/2 Tsp Low Salt Soy Sauce

1 Tsp *Agave Nectar or Honey

1 Clove Garlic, Grated

1 Tsp Dijon Mustard

Salt and Pepper to Taste

Step One To chiffonade the kale, stack the leaves and roll them into cylinders. Cut 1/4 slices off the cylinders – resulting in thin ribbons of kale. Place the kale into a salad bowl and massage a Tsp of salt into the kale. Set aside while you make the dressing.

Step Two Add the dressing ingredients to a jar and shake well. TASTE for salt and pepper – or more lemon juice.

Step Three Add the tomato, cabbage and carrots to the bowl with the kale, toss with the dressing and garnish with the toasted sesame seeds.

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