KALESLAW SALAD

A recipe for your friends and family in need of gluten-free, vegetarian, vegan and raw dishes this holiday season. (Or one to try in January if you indulge too much this month.) “Just be sure to massage the kale leaves with the vinaigrette before you add the other ingredients,” she says. “It really changes the tough texture of the raw kale.”

Makes: about 8 cups of salad Per cup: 229 calories APPLE CIDER VINAIGRETTE

1/ 3 cup (78 mL) olive oil

3 tbsp (45 mL) apple cider vinegar

2 tbsp (30 mL) freshly squeezed lemon juice

2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) pure maple syrup

¼ tsp (1 mL) each sea salt and freshly ground black pepper (or to taste)

SALAD

4 cups (1 L) packed chopped kale (ribs removed)

2 cups (500 mL) finely sliced or grated red cabbage

2 cups (500 mL) grated carrots 1 cup (250 mL) dried cranberries

¾ cup (175 mL) pumpkin seeds ½ cup (125 mL) chopped green onions (with white parts)

1/ 3 cup (78 mL) chopped fresh parsley

1. Whisk together all dressing ingredients in a small bowl or

measuring cup. Set aside until ready to use.

2. Place chopped kale in a large bowl. Add 1/4 cup vinaigrette and massage kale for 5 minutes, using your hands. I know this is weird and cumbersome, but just do it please. You’ll thank me later.

3. Add all remaining salad ingredients and at least 6 Tbsp dressing (or more, if desired; you may not use all of it.) Mix well. Cover and refrigerate for at least one hour before serving.