1 bunch fresh, green, plump broccoli

1 bunch deep green, lacinato kale

5-7 firm red radishes

1 cup vegan mayonnaise

¼ cup extra virgin olive oil

1-2 tbsp brown rice vinegar

1-2 tbsp Ume plum vinegar

3 cloves firm garlic, grated

1 tsp white pepper

Herbamare or sea salt to taste

Rinse and cut broccoli into small florettes. Rinse and de-rib kale. Cut into chiffonade (thin ribbon slices). Grate radishes and put all the vegetables together in a large bowl. In a smaller bowl mix the rest of the ingredients. Add dressing to vegetables. Taste and adjust seasoning. Chill and serve.