Kale Pomegranate slaw

1 pomegranate

2-3 radish cone #4
1 bunch lacinato (dino),  chiffinode
1/2 head red cabbage, shredded cone #2
1 carrot, cone #2

2 apples cone #2
2 stalk celery, thinly sliced cone #4
½ small red or green onion, very thinly sliced
handful of chopped parsley leaves
salt and pepper

Dressing:

¼ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey

Directions - Process veggies with Saladmaster machine

Whisk together olive oil, apple cider vinegar, Dijon mustard, and honey to make a “vinaigrette.”

Toss vegetables in large bowl. Drizzle with vinaigrette. Taste and season with salt and pepper.

Kaleslaw can be served immediately.  Top with Crunchy seed nut topping. It will keep in the refrigerator, covered, for about a day, after which, it takes on the taste and texture of fresh sauerkraut.

Crunchy salad topping: sauté in a skillet until toasty!

1 T earth balance butter
1 1/2 cup almonds, chopped
1/3 cup sesame seeds