Kale Slaw

I have an overabundance of greens in my garden this year! 3 kinds of kale, collards, and some beautiful chard. Last year I got so sick of greens sauteed with onions and garlic so I knew that if I couldn't come up with some new and unique ways to use them I would end up composting more greens than I ate. I tried kale slaw for the first time a year or so ago when I saw it in the deli case of my favorite local co-op, Food Front. I did an internet search to find some recipes and ended up combining a few to get the final recipe I made today. It is sooooo tasty!
A lot of the recipes called for raw kale but since some of mine is a little bit passed the tender stage I thought a quick steam might help get rid of any excess bitterness.

This makes 4 large servings and 1 serving gives you well over 100% of the daily recommended amount of Vitamins C, A, and K. Its so good and good for you!

Ingredients:

1 big pile of kale (roughly equivalent to 2 bunches from the store), rinsed well, stems removed
2 large carrots, peeled and shredded
1/2 cup toasted cashews
1/4 cup toasted sunflower seeds
Dressing (see below)

Steam the kale for 2 minutes, then cool and chop into bite sized pieces. Combine kale, carrots, cashews, seeds and dressing.

for dressing:
1 clove of garlic, minced
1/2 - 1 T fresh ginger, minced
1/2 T sesame oil
1/2 T tamari
juice of 1 lemon
2 T apple cider vinegar
1 t sugar
1/4 C Vegenaise (or other mayo of choice)


Doesn't this look so good?