I’ve spent the past 48 hours feeling like I’ve been rocking back and forth (spending 7 days on a cruise ship can do that to you!). Everything right now is a bit off kilter because in the past week, time zones were crossed, climates changed, calendar days were disregarded, and I did something I never thought was possible- I spent a whole week without using my cellphone (OMG!). Instead of tackling the laundry, emptying suitcases and sorting through the mail when we got home Monday, I immediately went grocery shopping to get provisions for the week. I figured the only way to feel like normal again at home was to get back to work in my kitchen and binge on kale.
When I was eating lifeless romaine salad with extremely unripe yet mushy tomatoes on the boat (not all the food was dreadful!), I daydreamed of crispy kale salads with toasted coconut. Spending a week without kale was absolute torture and when I was standing in my kitchen swaying from side to side chopping kale, I vowed never to let that many days go by without my leafy green security blanket.
The crispy crunchy kale & cabbage shreds tasted amazing with the roasted cashew pieces and hemp seeds. The apple added a nice sweetness too! What you have here is a gigantic plate of HEALTH! I think the slaw could have potentially erased all of those chocolate dipped mickey mouse ice cream bars I ate. Who am I kidding? What I actually need is some serious Mousercise. For reals.
And we’re off!
Ingredient gathering.
Dressing in progress. Takes 2 secs.
Chopping, peeling, cutting…
Apple choppage. I missed Pink Ladies.
Shreds meet everything else.
Dressing gets introduced.
Salt + Pepper and a squeeze of lime.
Stir!
On a plate!
Fact: I ate this entire recipe for lunch & dinner yesterday.
True story.
Kale Slaw with Red Cabbage & Carrots
makes 4 servings
(recipe adapted from Whole Living Foods Magazine)
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon apple-cider vinegar
- Coarse salt and pepper
- 3 cups mixed shredded kale and red cabbage
- 1 carrot, peeled and julienned
- 1 apple, chopped
- 1/4 cup fresh parsley leaves
- 2 tablespoons diced red onion
- 1/4 cup chopped roasted cashews
- 2 tablespoons hemp seeds
- lime juice
- 1/2 avocado (optional)
In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, apple, parsley, and red onion with cashews & hemp seeds.
Season with salt and pepper, drizzle with dressing, and toss to coat. Garnish with avocado.
