Caesar Salad Slaw

Makes about 6 cups 

½   bunch (about 4 ounces) lacinato kale, tough stems removed 

½   pound Brussels sprouts, trimmed and halved 

¼   head small radicchio 

1   tablespoon olive oil 

     pinch Kosher salt, plus more to taste 

     pinch freshly ground black pepper, plus more to taste 

¼ cup cashews, lightly toasted 

½ to 1 cup Caesar Dressing (either vegan or traditional), amount used to personal                  preference  

    pinch crushed red pepper flakes 

1 teaspoon toasted hemp seeds 

½ lemon 

1.Insert the slicing disc into the food processor. Slice the kale, sprouts, and radicchio. Transfer to a large serving bowl and add the olive oil and pinch of salt and pepper. Using your hands, massage the oil, salt, and pepper into the shredded mixture for 1 to 2 minutes. The greens should be fully coated and softened. Allow to sit for a few minutes while preparing the other ingredients.  

2.Replace the slicing disc with the metal chopping blade. Add the cashews and pulse until finely chopped.  

3.Add the dressing and crushed red pepper to the bowl with the greens, and toss to fully coat. Top with the cashews, hemp seeds, and a squeeze of lemon. Serve immediately with additional dressing on the side.