VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Orlando's Kitchen ~ July 2008 Recipe

Kale Coleslaw

COLESLAW

¼ head of cabbage, shredded
1 head of kale, shredded
1 tomato, diced
1 jalapeno pepper, minced
1green onion, thinly sliced

DRESSING

3/8 cup olive oil
11/2 tbsp lemon juice
2 tsp onion powder
2 cloves garlic, crushed
2 dates
¼ cup almonds
2 tbsp light miso
¼ tsp salt
½ tsp dry mustard
1 tbsp balsamic vinegar

1. In a bowl add the already cut and shredded red cabbage and kale together. Add one tablespoon of olive oil and crush the kale and cabbage together with your hands to make them softer and easier to digest. Then add the rest of the coleslaw ingredients.

2. Combine all the ingredients for the dressing in the blender and puree, adding a small amount of water to achieve a thin mayonnaise consistency.

3. Toss with the coleslaw and serve!