Shadowood Pak Choi & Kale SlawMar 01, 2021 07:02AM ● By Kris Urquhart
12 large Lacinato Kale leaves, cleaned, stem removed and cut into thin ribbons
3 heads Pak Choi, cleaned and sliced into thin ribbons
3 carrots, grated, use colorful ones
1/3 cup Scallion, sliced thin and use the greens
1/2 ounce Garlic Chives, slice thin
1/2 cup Sunflower Seeds
Optional: Dried Cranberries
DirectionsPlace the Kale in a large bowl. Add a bit of seas salt, a little bit of olive oil and massage the kale for about 30 seconds.
Mix the rest of the veggies, herbs and seeds together with the kale. Keep chilled until about 15 minutes before serving.
Top with Basic Slaw Dressing and mix well before serving. This is also a good leftover, but it will have less "crunch" the next day.
Basic Slaw Dressing
1/2 cup Apple Cider Vinegar
1/2 cup Canola Oil, Grape Seed Oil works well too
2 Tbsp to 1/4 cup sugar, you can also use Agave nectar or local honey, but start small with 1 tsp and taste before adding more.
1 Tbsp coarse Sea Salt
1-2 tsp Fresh Ground Pepper
Optional: 1 tsp Celery seed
Mix all and chill.Recipe submitted by Shadowood Farm in Palm City. They offer Real Organic Project Certified produce and ingredients.