Ingredients
Salt and pepper, to taste
Salt and pepper, to taste
Drizzle of olive oil
1 heaping tablespoon dijon mustard
2 tablespoons cumin
1/4 cup white wine vinegar
Juice of 2 limes
2 zucchinis, halved
1 can black beans, drained and rinsed
1 bunch dinosaur kale, chopped
2 carrots
1 bunch radishes
1/2 red cabbage
1/4 green cabbage
Step by step
To make this recipe, prep your zucchini halves with olive oil, salt and pepper. Using a stovetop grilling pan, sear both sides of the squash until cooked, about 5-7 minutes. Set aside to cool before cutting into bite-sized pieces.
Using the Reversible Shredding Disc on your KitchenAid® Food Processor, use the food pusher to carefully guide the radishes and carrots through the 2mm setting. Flip the shredding disc over to the 4mm setting and push through your red and green cabbage. Place the mixture into a large bowl and add chopped kale, black beans and zucchini.
Mix dressing ingredients together and whisk well. Toss with the slaw before serving.