Kale & Cabbage Slaw

I have been experimenting with different raw vegetable salads recently, trying out new combinations of vegetables of every description in order to create great texture and flavor. We love kale prepared any way possible, so it wasn’t a great leap to imagine kale would be great in a salad. Because kale leaves are somewhat tough, I found it best to slice the kale thinly as you would cabbage in a cole slaw. I also found that Tuscan kale, or dinosaur kale works best in this salad as it is more tender and has a little sweeter flavor than the curly variety. Because I like my salads colorful, I added red cabbage, julienned carrots and red peppers, green onions, and fresh herbs. This is not probably not a salad for those who think that a salad should be iceberg lettuce topped with a hot house tomato, but if you are an adventurous eater and love vegetables than you’ll enjoy this healthy salad I’m sure!

For my dressing I used cider vinegar which is said to help lower cholesterol, with half avocado oil and half olive oil with just a touch of mustard to add a little zest. My husband loves salads like this one that are hearty and full of flavor, and best of all very healthy for you too!

• Along with it’s other members of the Brassica family, kale and cabbage provide an excellent source of vitamins A, C, Carotenoids, along with a decent amount of fiber, iron, and calcium. The amount of vitamin K, important for blood clotting, in kale is far superior to that found in broccoli, spinach, and Swiss chard.
• Apple cider vinegar is said to help lower cholesterol and blood glucose levels.
• Both avocado and olive oil are heart healthy oils.