Spring Kale Coleslaw

Serves 3 - 4Kale 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. DRESSING:1/8 cup almonds, soaked for 8 hours2 tablespoons olive oil1 tablespoon lemon juice1 tablespoon light miso1 clove garlic, crushed1 soft date, pitted1 teaspoon onion powder1/4 teaspoon dry mustard powder1/8 teaspoon Himalayan Crystal Salt SALAD1/2 bunch kale, stemmed1/4 head red cabbage, shredded1 mandarin, diced (1 cup)1 jalapeño pepper, seeded and minced1/2 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.