Garden Greens Coleslaw

I pick fresh mustard greens, chard, and kale from the garden and mix it with an equal measure of cabbage to make this low calorie, crunchy coleslaw.

Serves 4-6.

Ingredients:

• 4 c mustard greens, chard, and/or kale, shredded
• 4 c cabbage, shredded
• 1 Tbsp olive oil
• 2 Tbsp seasoned rice vinegar
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Directions:

1. Place the shredded greens and cabbage in a large bowl.
2. Pour in the olive oil and, using clean hands, toss until all the vegetables are coated with oil.
3. Pour in the vinegar and sprinkle in the salt and pepper. Use utensils to fully toss the coleslaw.
4. Refrigerate for at least three hours for best results. Serve chilled and use within two days.