Guess who's coming to dinner 

The Indy drops in with its annual list of lip-smackin' holiday recipes

Page 5 of 9


Kale slaw

Luci Brieger

and Steve Elliott

Owners Lifeline Produce

2363 Chief Victor's Camp Road, Victor

Food for thought: When Luci and Steve returned our call at the end of a long day at Lifeline Produce, they whipped through at least a half-dozen different possible recipes. But the first one they mentioned was the one we decided to go with—a recipe that originally came from the Moscow Food Co-op in Moscow, Idaho. Brieger says it's been a regular at their family's holiday table for years and, best of all, it's simple to prepare.

What you'll need:

4–5 cups finely chopped raw kale with ribs removed

5–6 cups grated or chopped green cabbage

1 cup grated carrots

1 cup diced sweet onion

Optional: raisins, apples, walnuts, seeds, tofu, noodles, different vegetables like Chinese or red cabbage, celeriac, celery, dried fruit, etc.

For the dressing:

3/4 cup sesame oil (or other oil)

1/4 cup soy sauce

1/2 cup lime or lemon juice or vinegar of your choice

2 teaspoons garlic, more or less

2 teaspoons fresh ginger, more or less

3/4 cup mayonnaise

How to make it:

Mix together about 12–14 cups of the vegetables. Coat with the dressing. Enjoy and feel virtuous for eating kale.

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