With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect – lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.

Kale Slaw with Honey Lime Dressing

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With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders.

Servings	Prep Time
6 people	15 minutes

Servings Prep Time 6 people 15 minutes

Kale Slaw with Honey Lime Dressing Print Recipe With all the heavy food we love to eat at this time of year, not to mention sweets and homemade eggnog, I was craving a light but satisfying raw greens combo. This slaw is perfect - lighter than summertime slaw with raw cabbage or broccoli, but hearty with its creamy dressing, seeds, and dates. Also a colorful accompaniment for a holiday meal spread of roasts, fish, or chowders. Servings Prep Time 6 people 15 minutes Servings Prep Time 6 people 15 minutes

Ingredients

• 1 small-medium bunch kale any type chopped into small pieces
• 1 small head lettuce butter lettuce, red lettuce, or green lettuce, chopped into small pieces or shredded
• 1-2 scallions minced
• 1/4 cup cilantro rinsed and minced
• 1 carrot grated finely
• 1/4 cup dates minced
• 1 stalk celery thinley sliced
• 1/3 cup raw sunflower seeds

Dressing

• 1 tsp dijon mustard
• 1/2 cup canola oil non-GMO organic
• 1/2 cup olive oil organic
• 2 tbsp lime juice
• 1 tsp fresh lemon zest if you have it
• 1 dash salt
• 1/2-1 tsp raw honey
• 1 egg

Servings: people

Instructions

1. Wash, rinse, spin dry, and chop the greens, scallions, and cilantro. Toss together in a large serving bowl. Grate in the carrot, and add the minced celery, dates, and sunflower seeds Toss again.
2. You will need an immersion blender or small food processor to make this dressing easily. Otherwise, use a rubber or wire whisk or electric beaters with whisk attachments. Start with the egg, lime juice, and mustard and process or blend for 15 seconds. Next, add the oils (slowly while blending is ideal) and continue to process until it thickens into a mayonnaise-like texture. Add the honey and salt and finish blending. Adjust lime juice, honey or salt to your taste, blending thoroughly to creamy texture, then fold in the lime zest if you have it.
3. Pour dressing generously over the greens and toss all together into an evenly dressed slaw. Enjoy!

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