1. Wash hands with soap and water. Combine lemon juice, vinegar, olive oil, maple syrup, and ginger in a large bowl; whisk well. 

2. Add kale, cauliflower, broccoli, cabbage, and cilantro to the dressing, and toss to coat well. Makes 5 servings. 

• You can purchase pre-cut cauliflower, broccoli, and cabbage to save on chopping time. 

• Kale is considered a nutritional powerhouse.  It’s rich in dietary fiber, magnesium, vitamin B6, and calcium, and an excellent source of antioxidant vitamins A, C, and K.   

• To prepare kale, rinse under running water and shake off extra moisture.  Pat dry with clean paper towels or spin in a salad spinner.  Tear leaves from stems, or fold each leaf in half, then cut away the leaf from the stems with a knife. Discard stems.  Roll up the leaves to consolidate them for easy chopping and cut into thin ribbon 

Store in an airtight container and refrigerate for up to four days.