1 bunch dinosaur kale (thinly sliced)
2 carrots (shredded)
2 parsnips (shredded)
1 leek (thinly sliced)
2 tbsp. olive oil
1 tbsp. coconut vinegar
Juice from 1/2 lemon
1/8 tsp. sea salt or himalayan pink salt
1/8 tsp. coriander
Black pepper to taste
1. Place kale, carrots, parsnips and leek into a large mixing bowl.
2. Add remaining ingredients and mix well.
3. Refrigerate for at least 1 hour.