1/3 lg. head of cabbage
several leaves of kale
3 red mini peppers
3 sm.-med. carrots
1/3 med. purple onion
Wash the kale well, remove the rib. Thin slice the cabbage and all the ingredients shown into a big glass bowl.
Poppy seed dressing is usually my go-to for coleslaw, but this time I made a honey-mustard type variation of my Lemon-EVOO Salad Dressing adding some Maple syrup, stone-ground mustard and substituting Italian seasoning for the rosemary.
This is always a good choice for a salad. It can be made a day or two in advance and keeps well for 4-5 days in a covered container in the refrigerator. . .Lin
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