Kale & Cabbage Slaw with Maple Dijon Vinaigrette

INGREDIENTS

1 head kale, stems removed and finely sliced
1 small head red cabbage, outer leaves discarded and finely shredded or spiralized
2 carrots peeled & shredded or spiralized
3 stalks celery, thinly sliced on a diagonal
1 bunch green onions finely minced
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
2 tbsp Dijon mustard
To taste sea salt and freshly cracked black pepper
1/4 cup sesame seeds

PROCEDURE

1. In a large bowl combine all the ingredients together and using your hands, massage the contents thoroughly. The salad can be kept in the refrigerator for up to 4 days.