A few weeks ago, I made a “Healthified American Dinner”.
On the menu I had Crispy Baked Green Bean Fries
and Popcorn Shrimp so to complement it,
I decided to make a Creamy Kale Coleslaw!
Here it is – super simple and delightful for a spring-time dinner!
Creamy Kale Coleslaw
Ingredients:
2-3 cups kale, chopped (about 6 stalks)
1/4 purple cabbage
1 cup carrots, sliced or peeled (about 5 baby carrots or 1 large carrot)
1 tsp dijon mustard
1 tsp oil – flax or olive oil
2 wedges lemon
sprinkle sea salt
1 tsp veganaise (optional to make creamier)
1/4 tsp apple cider vinegar (optional)
*serves 2
Directions:
1. chop or rip up kale
2. slice or peel carrots into ribbons
3. slice cabbage into slivers
4. mix dijon + lemon + sea salt into creamy dressing
5. mix salad with dressing and voila!
be creamy. be delish. be well.
xo
be well,
arielle
