Bejeweled Coleslaw Salad

Ingredients for the Salad

2 cups finely sliced green cabbage

1 cup finely sliced red cabbage

3 medium carrots, peeled and grated

2 cups kale, stalks removed, finely chopped

1/2 English cucumber, peeled and julienned

1 red apple, seeds removed, julienned

3 Tablespoons freshly snipped dill

1/2 cup fresh parsley, chopped

3 Tablespoons dried cranberries

3 Tablespoons raw sunflower seeds

3 Tablespoons raw, shelled pumpkin seeds

5 radishes, shaved or julienned

4 spring onions, thinly sliced

*Optional: 1/4 cup pomegranate arils

8 Tablespoons plain unsweetened coconut milk yogurt or yogurt of choice

4 Tablespoons extra virgin olive oil

2 Tablespoons raw apple cider vinegar

2 Tablespoons maple syrup or raw honey

1/2 teaspoon Himalayan salt

5 cracks of black pepper

1/2 teaspoon Dijon mustard

1/2,teaspoon garlic powder or

1 fresh garlic clove, peeled and crushed

2 teaspoons poppy seeds

Mix all the salad ingredients together in a bowl.
In another bowl, whisk all the salad dressing ingredients until well mixed and lastly add the poppy seeds.
Add the dressing to the salad, mix thoroughly and store in fridge.
Best made 2-3 hours before serving. If you do it this way, massage the apple with a little freshly squeezed lemon juice to avoid it from going brown.
Double or triple salad dressing if required. Enjoy!