Kaleslaw has been my go-to salad all winter. Thanks to affordable, mixed bags of already shredded kale, cabbage, broccoli and Brussel sprouts, I can make this salad in less than 10 minutes and it will last for several days in the fridge. It also travels well in packed lunches.
For a burst of bright colour and extra nutrients and flavour, I sometimes peel and shred in a raw beet too.
For the salad
4 cups of shredded mixed kales, cabbage, broccoli and Brussel sprouts
1 granny smith apple cored and diced, but not peeled
1 rib of celery sliced
¼ cup raisins (optional)
¼ cup chopped walnuts (optional)
1 raw beet, peeled and shredded (optional)
For the dressing
1/3 to ½ cup vegan mayonnaise
¼ cup plain vegan yogurt
The juice of ½ lemon
1 Tbsp maple syrup
½ tsp salt
1 tsp Dijon mustard
A few grinds of pepper
Mix all the dressing ingredients in a medium sized bowl. Add the salad ingredients and toss to combine. This salad is even better if left to sit for an hour or more to let the flavours combine.