My garden is producing heaps of black magic kale and I needed another recipe to use it up. Inspired by the dressing from this watermelon salad (it was so good!) I decided to make a slaw with a similar flavor palette using shiso, cilantro and lime. A delicious side for any summertime meal.

INGREDIENTS

• 8-10 kale leaves, stems removed and coarsely chopped
• 2 carrots, shredded
• 1/4 purple cabbage, shredded
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped, plus 1 tablespoon
• 6 shiso leaves, cut chiffonade (or thin strips)
• Juice of one lime (1/4-1/3 cup)
• 3 Tablespoons oil
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, plus a pinch

1. In a medium sized bowl, add a pinch of salt to the chopped kale. Massage the salt into the kale to help break the cells and soften the leaves. Set aside while you make the dressing.
2. In a small bowl combine lime juice, oil, sugar, cumin and 1/2 teaspoon salt. Use a whisk to emulsify the mixture and add one tablespoon of cilantro.
3. Add the shredded carrots, cabbage, red onion and remaining cilantro to the kale. Mix to combine.
4. Drizzle the dressing over the kale mixture and stir to combine.
5. Salt and pepper to taste and garnish with shiso leaves.