Light and Lemony Ginger Kale Slaw

Serves: 4


1 (1 pound) bag Cut 'N Clean Greens Kale

1 1/2 tablespoons freshly squeezed lemon juice

1 tablespoon olive or canola oil

1 tablespoon finely minced ginger

Pinch of kosher salt

Freshly ground black pepper

1 apple, peeled, cored and cut into small, short matchstick pieces

1 carrot (about 6 baby carrots), peeled and cut into small, short matchstick pieces


In a large salad bowl, add the lemon juice, oil, ginger, salt and pepper, whisking to combine.

Very finely chop enough kale to measure 1 cup, packed (this will be about 1 1/2 ounces; save rest of bag for another use). Add kale, apple and carrot and toss well to combine. Taste and adjust seasonings to suit yourself, if needed.

Refrigerate for at least 30 minutes before serving.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Organic Super Kale Salad or SuperKALE Salads & Kits

Adapted from recipe courtesy of Everyday Food Magazine.

Quick, colorful, summery slaw sports greens, apple and carrots