Seastar Restaurant Chef John Howie’s Kale Slaw Salad
Nice slaw alternative. I made it with only the pumpkin and sunflower seeds which I toasted. YIELD: SERVES 4 YIELD: SERVES 8
KALE SLAW MIX INGREDIENTS:
• Green Kale - stems removed, cut 1"-3" long 1/2" julienne strips 2 cups (packed) 4 cups
• Red Cabbage - cut 1"-3" long, 1/8" julienne strips 3/4 cup 1 1/2 cups
• Carrots - cut 1"-3" long, 1/8" x 1/8" julienne strips 3/4 cup 1 1/2 cups
• Red Onion – cut 1/2"-1" long, 1/8" julienne strips 1/4 cup 1/2 cup
• Pumpkin Seeds - whole, raw 4 Tbsp. 1/2 cup
• Sunflower Seeds – whole, raw 3 Tbsp. 6 Tbsp.
• Hemp Seed Hearts - raw, chopped 2 Tbsp. 4 Tbsp.
• Flax Seeds - whole, raw 1 Tbsp. 2 Tbsp.
• Apple Cider Mustard Vinaigrette - recipe follows 1/2 cup 1 cup
KALE SLAW MIX PROCEDURE:
Mix all the ingredients together, toss very lightly. Store refrigerated until needed.
APPLE CIDER MUSTARD VINAIGRETTE INGREDIENTS: YIELD: 1 CUP
• Whole Grain Mustard (Inglehoffer Brand) 4 Tbsp.
• Apple Cider Vinegar - Organic (Bragg Brand) 3 Tbsp.
• EV Olive Oil 9 Tbsp.
• Salt - Kosher 1/4 tsp.
• Black Pepper - fresh ground 1/8 tsp.
APPLE CIDER MUSTARD VINAIGRETTE PROCEDURE:
Place the vinegar and mustard in a mixing bowl and stir well. Slowly add the oil until incorporated,
then season with the salt and pepper. Store refrigerated until needed.
WHEN ORDERED:
Toss the salad well until completely coated, place an equal amount of salad in each dish. Serve.
KALE SLAW MIX INGREDIENTS:
• Green Kale - stems removed, cut 1"-3" long 1/2" julienne strips 2 cups (packed) 4 cups
• Red Cabbage - cut 1"-3" long, 1/8" julienne strips 3/4 cup 1 1/2 cups
• Carrots - cut 1"-3" long, 1/8" x 1/8" julienne strips 3/4 cup 1 1/2 cups
• Red Onion – cut 1/2"-1" long, 1/8" julienne strips 1/4 cup 1/2 cup
• Pumpkin Seeds - whole, raw 4 Tbsp. 1/2 cup
• Sunflower Seeds – whole, raw 3 Tbsp. 6 Tbsp.
• Hemp Seed Hearts - raw, chopped 2 Tbsp. 4 Tbsp.
• Flax Seeds - whole, raw 1 Tbsp. 2 Tbsp.
• Apple Cider Mustard Vinaigrette - recipe follows 1/2 cup 1 cup
KALE SLAW MIX PROCEDURE:
Mix all the ingredients together, toss very lightly. Store refrigerated until needed.
APPLE CIDER MUSTARD VINAIGRETTE INGREDIENTS: YIELD: 1 CUP
• Whole Grain Mustard (Inglehoffer Brand) 4 Tbsp.
• Apple Cider Vinegar - Organic (Bragg Brand) 3 Tbsp.
• EV Olive Oil 9 Tbsp.
• Salt - Kosher 1/4 tsp.
• Black Pepper - fresh ground 1/8 tsp.
APPLE CIDER MUSTARD VINAIGRETTE PROCEDURE:
Place the vinegar and mustard in a mixing bowl and stir well. Slowly add the oil until incorporated,
then season with the salt and pepper. Store refrigerated until needed.
WHEN ORDERED:
Toss the salad well until completely coated, place an equal amount of salad in each dish. Serve.
