A little slaw to offset the richness of the season.

Many of the foods we like to indulge in over the holidays tend to be heavy and rich. A slaw on the side can be the prefect way to balance out all that creamy goodness. We all like a little crunch and there is nothing like cabbage and carrot to fit that bill in the veggie world.  But this crunch packs a healthy punch.  This slaw is loaded with fibre, vitamin A, C and calcium. Purple cabbage and kale especially are noted for phytonutrients associated with cancer prevention. With a dressing touting lots of healthy fat and anti inflammatory herbs, you can’t go wrong. Oh and it's pretty too.

Slaw:

Combine in large bowl

• 1 medium purple cabbage, shredded
• 3-4 carrots, grated
• 3 kale leaves, stems removed and chopped fine.

 Dressing:

In a blender, place the following items. Blend until smooth. 

• 1 avocado
• ½-1 c cilantro including stems
• ½ c organic coconut milk
• Juice of one lime
• 2 Tbs raw apple cider vinegar
• 2 Tbs raw local honey
• 1 Tbs of minced fresh ginger
• Pinch of sea salt
• Pinch of cayenne (optional)