Kale and cabbage are nutrient rich in vitamins C, A, K, and have natural anti-inflammatory and cancer fighting properties.
Ingredients, Serves 6
2 cups Kale, chopped
2 cups Broccoli slaw, chop or slice in food processor
2 cups Brussels sprouts, sliced thin or put in food processor
2 cups Red cabbage, sliced thinly or put in food processor
2 cups dried cranberries
1 cup Pepitas (Mexican pumpkin seeds)
1/2 cup rice wine vinegar
1/2 cup olive oil
1/4 cup maple syrup or agave nectar
1 TBS mustard
1 TBS poppy seeds
1 tsp. Salt
1. Combine all ingredients in large bowl.
2. Create dressing by whisking ingredients in small bowl or blending.
3. Toss everything together and serve.
Liz Arraj is the vegan chef for A Leap of Taste cafe who prides herself on constantly developing gluten free and plant-based recipes for the community.