1 head kale
1/2 head purple cabbage
4 large carrots
2 tbsp sesame seeds
Juice of one lemon
2 tbsp dijon mustard
2 tbsp mayonnaise
1 tbsp olive oil
Wash, dry, and tear kale into large but bite-able pieces. Throw into a large salad bowl.
Slice cabbage into thin strips (about 1/4-inch). Slice carrots on an angle into thin pieces or use a mandolin to make it super easy. Toss with kale.
In a small bowl or cup, whisk together lemon juice, mustard, mayo, and olive oil. Drizzle lightly over the slaw mixture and toss. Sprinkle with sesame seeds, toss once more to combine, and serve!
(Recipe from www.refinery29.com)