Kale Slaw Salad What's in it: 1 bunch if kale (any variety), chopped into bite size piece with rib removed 1 fennel 1 head red cabbage, shredded 2 carrots, shredded 1 beet shredded 2 tbsp hemp seeds ½ cup olive oil or hemp oil ¼ cup apple cider vinegar 1 lemon, juiced 2-4 tablespoons raw unpasteurized honey 1 tsp sea salt How It's Made Shred the cabbage, carrots, beets and fennel in a food processor with shredding blade or use a mandolin or hand slice into thin strips. In a mixing bowl, toss in all the raw vegetable ingredients (except the hemp seeds). In a separate bowl mix together the vinaigrette. Combine vinaigrette with raw veggies and toss together until the cabbage and kale are well coated. Allow salad to marinate in fridge for a few minutes – or up to an hour, mixing in the hemp seeds just before serving. Full of colour, texture and flavour, this is a highly nutritious salad. PS... the longer it marinates the better it tastes! This recipe was sourced from Fully Nourished by Marni Wasserman.