KALE AND MANGO SLAW

Serves: 4

■1/4 cup (60 mL) grapeseed oil or canola oil

■ 1/4 cup (60 mL) liquid honey

■ 1/4 cup (60 mL) finely chopped shallots

■ 3 tbsp (45 mL) apple cider vinegar

■ 1 1/2 tsp (7.5 mL) poppy seeds

■ 4 cups (1 L) thinly sliced kale

■ 1 cup (250 mL) diced peeled mango

■ 1 cup (250 mL) shredded carrots

■ 1 cup (250 mL) shredded peeled daikon

■ 2 tbsp (30 mL) chopped fresh cilantro

■ 1 Thai red or green chili pepper, halved, seeded and finely chopped

1. To prepare dressing, whisk together oil, honey, shallots, vinegar and poppy seeds until blended.

2. Combine kale, mango, carrots, daikon, cilantro and chili pepper in a bowl.

3. Add dressing and toss to coat. Cover and refrigerate for at least 4 hours or up to 8 hours.

4. Toss before serving.

Cook’s Note: Daikon is a long, thin Asian radish. Its flesh is white and has a sweet, mild flavour. Look for it in Asian grocery stores or the produce section of large grocery stores.

Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.