III Forks recipe for kale and red cabbage slaw:
4 cups thin sliced kale
4 cups thin sliced cabbage
1 cup charred corn
1/2 cup peppadew peppers
1/2 cup green onion
1/2 cup white onion
3 cups green onion peppercorn dressing
Tommy Nevill, executive chef of Three Forks in Palm Beach Gardens shows us how to create a Florida lobster with a red cabbage and kale slaw.
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