Autumn Harvest Slaw

Simple and versatile, this Autumn Harvest Slaw adds a fresh crunch to any meal and a welcome balance when served with heavier dishes. It can be used as a basic recipe to build from, for example: serve it as an appetizer lettuce wrap with butter lettuce leaves, part of a mezzes assortment or simply place it on tender salad greens for a provocative and colorful salad. By adding chickpeas, dried cranberries, avocado and toasted walnuts, it becomes a satiating dinner entree. This dish adds depth to any culinary repertoire.

Autumn Harvest Slaw

Serves 4

½ cup lacinato kale

½ cup purple cabbage, shredded

½ cup broccoli florets, finely chopped 

½ cup cauliflower florets, finely chopped 

½ cup red onion, minced 

1 cup sweet cherry tomatoes, halved

1 tablespoon dijon mustard

2 tablespoons cider vinegar

¼ teaspoon garlic, minced

½ teaspoon celtic sea salt

¼ teaspoon black pepper, freshly ground

2 teaspoons panella raw sugar

⅓ cup Only Plant Based! Mayo

Cut spine from washed kale then massage the leaves until they start to become a dark green. Stack leaves on top of each other and gently roll them into a cigar shape, hold them tightly and thinly slice to produce chiffonade strips.  Place the kale strips and remaining ingredients in a 2 quart bowl, fold together until the ingredients are coated with dressing.  Store in the refrigerator for up to 5 hours.  For best results, allow the slaw to come to room temperature before serving.

Recipe by Chef George Vutetakis