Coleslaw

[Salad]

1 cup (230g) of kale
2 grated carrots

[Vinaigrette]

1 tbsp (15ml) of BBQ seasoning
4 tbsp (60ml) of mayonnaise
4 tbsp (60ml) of Camelina Oil
2 tbsp (30ml) of white wine vinegar
2 tbsp (30ml) of roasted camelina seeds
A pinch of salt and pepper

1. Peel the carrots and coarsely grate them.
2. In a large bowl, combine the kale salad and grated carrots.
3. In a measuring cup, whisk well the camelina oil, mayonnaise, white wine vinegar, BBQ seasonings, pepper and salt.
4. Pour the dressing into the large bowl containing the coleslaw.
5. Sprinkle the roasted camelina seeds on top of the salad.