Seastar Restaurant Chef John Howie’s Kale Slaw Salad

KALE SLAW MIX INGREDIENTS: YIELD: SERVES 4 YIELD: SERVES 8 • 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 :

1. 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 :

1. 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 :

1. Toss the salad well until completely coated, place an equal amount of salad in each dish. Serve.

PROPRIETARY NOTICE. This Manual And Its Recipes Are Trade Secrets Of Seastar Restaurant & Raw Bar. Copying, Use Or Distribution Outside Of Seastar Restaurant & Raw Bar Is Prohibited.