Hope's Kitchen: Summer Slaw

One of my favourite summer salads is a slaw made from three of the cabbage family members: cabbage, kale and Brussels sprouts. It is great to take to a potluck and it stays fresh for days in the fridge. If you have a food processor or mandolin it takes very little time to make.

- Hope

Summer Slaw

Salad:

• ½ head of cabbage, any variety

• 12 Brussels sprouts

• ½ bunch of kale, any variety

Thinly  slice both cabbage & Brussels sprouts either by hand or in the food processor.

Here is a little trick for thinly slicing the kale. Remove the stems from the kale leaves, stack 4 – 6 leaves on top of each other, roll tightly into what looks like a small cigar and then thinly slice. You end up with lovely strips of kale.

Thoroughly mix all three cabbages together in a large bowl. If you want to keep this salad for a few days store in a glass or plastic container in the fridge without a lid...this keeps the salad from getting wet and then spoiling. I often make enough for a week and take out what I need each day.

Dress the salad and add toppings just before you are ready to eat it. If I serve this salad at a dinner party I put the toppings in jars/dishes and let my guests add the ones that they like.

Once you have made this salad once you will make it over and over again.

Poppyseed Dressing:

(I often make 2-3 times this amount to use all week) Mix all ingredients together....maple syrup is the secret to this dressing, so make sure to use a good one.

• ½ C of mayonnaise – I use ½ fat

• 1 ½ T of milk – I use skim

• 1 ½ T white balsamic or white wine vinegar

• 2 tsp poppyseeds

• Pinch of salt

• 1 – 2 tsp maple syrup or to taste

Toppings:

• Dried cranberries

• Sunflower seeds – I like salted ones

• Pepitas (pumpkin seeds)

• Nuts (optional)

• Apple cut into matchsticks (optional)

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