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Kale Slaw

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Ingredients Method

Ingredients
  

  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 bunch kale leaves thinly sliced OR bunch spinach
  • 1 large carrot grated
  • 1 small red bell pepper stemmed, seeded, cut in 1/2 inch slivers
  • 1-2 red fresno or serrano peppers stemmed, seeded, minced
  • 2 scallions white and green parts thinly sliced
  • 1/4 cup chopped fresh dill sprigs
  • 1/4 cup cilantro or Italian parsley leaves

Method
 

  1. Combine lemon juice, mustard, cumin, salt and pepper in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
  2. Combine remaining ingredients in a large bowl. Drizzle half of the vinaigrette over the salad and toss to thoroughly coat. Add additional vinaigrette to taste. Cover and refrigerate at least one hour and up to 4 hours. Serve with additional dill, cilantro or parsley sprigs as garnish.
  3. *recipe taken from Gojee.com

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