3 Tbsp organic ACV
3 Tbsp organic sugar
6 Tbsp organic mayo
4 tightly packed cups of shredded kale
2 carrots, shredded
½ cup each of organic raw pumpkin seeds and dried cranberries
Whisk the ACV and coconut sugar in a medium-sized bowl until the sugar is fully dissolved. Add the mayo and whisk until well blended. Add the kale, carrots, pumpkin seeds, and cranberries. Toss until all of the kale is coated with the dressing. Refrigerate for at least 30 minutes before serving. This should be eaten within a day of preparation as the leaves will become wilted and soggy.