Kale Slaw

I had the opportunity to get my hands on a copy of Tana Amen's Cookbook, Change Your Brain, Change Your Body Cookbook.  I came across this recipe for Clever Kale Slaw, and it really tastes great. I have three large containers of Swiss Chard in my garden, and I used the Swiss Chard in place of the Kale in this recipe.

I started out shredding the cabbage (I just used green cabbage) and used a chiffonade technique on the Swiss chard to make it fine enough to resemble the cabbage. Here it is in the bowl, below. Click on the picture to make it bigger.

Next, I grated a carrot into the mix, and added the chopped raw cashews:

For some reason, after that I stopped taking pictures :(.....

So here is the final picture, and I'll add the recipe after that!

Clever Kale Slaw

3 c. shredded kale or Swiss chard

1/2 c. shredded green cabbage

1/2 c. shredded purple cabbage (or use 1 c. prepackaged coleslaw mix)

1/4 c. shredded carrot

1/2 c. chopped raw cashew

1/2 c. Veganaise (or, use mayonnaise or miracle whip)

1 TBSP apple cider vinegar

1/2 tsp allspice

1/8 tsp cinnamon

1/8 tsp nutmeg

1 tsp fresh thyme (or 1/2 tsp dried)

1 tsp fresh thyme (or 1/2 tsp dried)

1/3 tsp curry powder

1/4 tsp Real Salt

1/4 tsp pepper

1/4 c. raw sunflower seeds

1/2 c. dried cranberries

Combine kale, cabbage, carrot and nuts. In a small mixing bowl, combine Veganaise, vinegar, and spices. Whisk until mixture is blended well.Toss with salad mix. Allow salad to refrigerate for 30 minutes prior to serving if possible so flavors can "marry." Top with sunflower seeds and dried cranberries.