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
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
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.