Raw Kale Slaw

1 head of kale

1 clove garlic

1/4 cup pine nuts – toasted

1/4 cup sun-dried tomatoes – chopped (variation – sliced kalamata olives)

1/4 cup Olive oil (walnut or flax seed oil also works well)

3 tbsp red wine vinegar

sea salt & pepper to taste

Wash and dry kale leaves. Remove leaf stems and chop into thin strips – easiest when leaves are piled on top of each other). Toss chopped kale with sun-dried tomatoes, minced garlic and pine nuts. Mix oil and vinegar together, then pour over kale slaw. Toss and let stand for 15 minutes to soften the kale. Add sea salt & pepper to taste.

Sprinkle with freshly grated Parmesan cheese for an added touch.

Refrigerate – keeps well for 3-4 days.