Kale Slaw

A lighter spin on the summer classic, this kale slaw is possibly my new favorite summer salad/side dish. It's more crisp and crunchy than the white gloppy stuff that usually comes on the side of your burger. This recipe serves a whole table, or you can keep a batch in the fridge for days without the leaves wilting. Such is the power of kale.

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)