8 cups packed kale leaves, torn
1 large apple, thinly sliced
1 cup shredded carrots
3 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon fresh squeezed lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped walnuts
Dried cherries (optional but recommended!)
Add the kale, apple slices and shredded carrots to a large bowl. Set aside. Whisk together the olive oil, maple syrup, mustard, lemon juice, salt and black pepper. Pour this dressing over the salad and toss until everything is well coated. Let the salad sit at room temperature for 10-15 minutes. Before serving, add the walnuts (and dried cranberries) and toss to combine. Leftovers can be stored in an airtight container in your refrigerator for up to a day.
¼ cup toasted sesame oil
2 tablespoons cider vinegar
1 ½ tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup
1 tablespoon grated peeled fresh ginger
1 clove garlic, grated
¼ teaspoon salt
4 cups thinly sliced purple cabbage
1 large carrot, cut into matchsticks
1 medium purple daikon, cut into matchsticks
1 oz cilantro microgreens, save some for garnish
4 tablespoons sliced scallions, save some for garnish
1 tablespoon toasted sesame seeds
Whisk oil, vinegar, tamari (or soy sauce), maple syrup, ginger, garlic and salt in a large bowl. Add cabbage, carrot, daikon, cilantro and scallions; toss to coat. Serve the slaw topped with sesame seeds and garnish with remaining cilantro & scallions. .
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