Asian Coleslaw with Corn and Kale
*1 Head Purple Cabbage, cored and thinly sliced
*1 Cup Kale, chopped
*1 Cup Lettuce, chopped
*1 Cup Fresh or Frozen Corn
*1/2 Cup, Green Onion
*1 Green Bell Pepper, cut julienne style
*1 Carrot, cut julienne style
*1/2 Cup Fresh Cilantro & Parsley , chopped
*2 TBSP Fresh Ginger, grated or julienned
*1/2 TSP Red Pepper Flakes
*1/4 Cup Sesame Seeds, toasted
Dressing:
*1/3 Cup Cider Vinegar
*2 TBSP Honey
*1/2 Cup Olive Oil
*Grated Zest & Juice of 1 Orange
*1 TSP Red Pepper Flakes
*1 TBSP Fresh Ginger, grated
*Salt & Pepper
Tip: Place cabbage in bowl of ice water to crisp it then pat dry & store in refrigerator to make extra crispy. Combine Cabbage, kale, lettuce, corn, bell pepper, cilantro, parsley, ginger & red pepper flakes. Toss with dressing & sesame seeds, salt & pepper.
