Harvest Slaw

This colorful, raw side dish was inspired by a lunch I grabbed at New Seasons. Using memory and personal taste I developed this recipe. Harvest Slaw is a good break away from traditional mayonnaise based coleslaws. It was a fresh contribution to our Thanksgiving feast and goes excellently with pulled pork. It is sure to liven up your palate and table.

Harvest Slaw
1/2 head red cabbage, thinly shredded
1/2 bunch dino kale, de-stemmed and thinly shredded (be sure to wash kale extremely well so there is no grit in the salad)
1 fennel bulb, cut in half and thinly sliced, long stalks removed
1 carrot, shredded
2-3 scallions, sliced

Dressing
1/3 c Apple cider vinegar, preferably raw
1/4 c olive or grapeseed oil
2 tsp unrefined sugar or agave
1 Tbs whole grain mustard
Pinch of salt and pepper

Combine all vegetables after they have been prepared according to directions in a large container with a lid. Place all dressing ingredients in a separate smaller container with a sealing, no leak lid. With lid tightly fastened, vigorously shake the dressing to combine all ingredients. Once combined, pour over cabbage mixture. Cover and place in the fridge. Every couple hours, gently shake coleslaw to ensure the dressing is coating all the cabbage. The salad needs to be prepared several hours ahead of time or the day before for best results. It stores well for several days in the fridge. Enjoy!

Original recipe by J. Mattson