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Kale Slaw with Tangy Pumpkin Dressing Recipe

When you think of cole slaw, you might think of the gooey side dish at your favorite diner. This healthy take on the classic is a light, modern salad that’s perfect for the winter time. Using simple, seasonal ingredients, we made this delicious salad with a vegan pumpkin dressing, so tangy and delicious and SERIOUSLY ADDICTING. You’ll be making it all the time.

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Kale Slaw- What You’ll Need:

2 bunches lacinato kale

2 C grated carrots

2 C shaved red cabbage (on mandolin)

1 ½ C shaved fennel

1 C chopped toasted walnuts

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Dressing- What You’ll Need:

1 1/3 C vegan mayonnaise

1 small clove garlic, minced

3 T Dijon mustard

2 T lemon juice

¼ C apple cider vinegar

3 T pumpkin seed oil

Salt and pepper

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Dressing Directions:

  1. In medium bowl, whisk together the mayo, garlic, mustard, lemon juice, vinegar and oil
  2. Season with salt and pepper to taste

Note: this recipe makes ½ cup of dressing and is good to keep in fridge for up to 5 days.

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Slaw Directions:

  1. Remove the ribs from kale and cut in really thin strips crosswise
  2. In a large bowl, mix kale, carrots, cabbage and fennel.  The vegetables should look like thin shreds, just like a regular coleslaw would
  3. Add dressing a little at a time until desired amount
  4. Top with toasted walnuts right before serving. Enjoy!

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