1 bunch organic kale, washed with stems removed
1/4 purple cabbage, shredded
dash of white wine vinegar
1/2 lemon, juiced
For the dressing, combine the last 5 ingredients into a food processor. If the dressing seems too thick, add in a tsp of vinegar or some more olive oil, according to taste.
Toss everything together and top with parmesan or asiago cheese, plus some extra lemon!