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.