| 7 | 15 | 60 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 6 |
| 1 dash | Sriracha (optional, for dressing) |
| 1 tsp | Flaxseed meal (ground) |
| 2 cup | Kale (thinly sliced) |
| 2 medium | Carrots (julienned, or shredded) |
| 2 cup, shredded | Napa cabbage, raw (or thinly sliced) |
| 1 cup diced | Pineapple |
| 1/2 cup | Edamame (soybeans), cooked |
To prepare the slaw: In a medium bowl, combine the sliced kale, carrots, napa cabbage, pineapple, edamame, and flaxseeds.
Fifteen minutes before serving, toss slaw with just enough approved dressing to lightly cover. Let stand at room temperature until serving.
Enjoy!
| Fruit | 0.3 |
| Meat Alternative | 0.1 |
| Vegetables | 1.5 |
