This salad reminds us a lot of coleslaw (which we're used to seeing alongside salty, pork-based meats, such as hot dogs and sausage), but with a modern, seasonal twist. Instead of the traditional cabbage, you use kale. You shred the leaves, along with a raw sweet potato and beet. The colors are striking, and fresh parsley and mint add an earthy flavor.
Get the recipe: Winter Kale Slaw