Spring Kale Coleslaw

Spring Kale Coleslaw

Serves 3 - 4

Kale juice is higher in calcium that cow’s milk and higher in protein than animal flesh! Last year, Living Light organic gardening students planted kale in the Living Light garden and it is still producing, along with leeks and cabbage! Here is a great salad using all three of these easy-to-grow, high producing, and nutrient rich vegetables.



1/8 cup almonds, soaked for 8 hours

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon light miso

1 clove garlic, crushed

1 soft date, pitted

1 teaspoon onion powder

1/4 teaspoon dry mustard powder

1/8 teaspoon Himalayan Crystal Salt



1/2 bunch kale, stemmed

1/4 head red cabbage, shredded

1 mandarin, diced (1 cup)

1 jalapeño pepper, seeded and minced

1/2 cup leek or green onion, thinly sliced


  1. Combine ingredients for DRESSING in a blender and puree, using a small amount of water as necessary to achieve the consistency of a thin mayonnaise.
  2. Chiffonade the kale into thin strips and massage to soften.
  3. Toss with remaining ingredients and serve.
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