winter slaw of kale and cabbage

Name: Winter Slaw of Kale and Cabbage
Prep time: 25 min
Yield: 8
Cuisine: Canadian
Ingredients: 4 cup(s) shredded kale, stems removed (4 ounces); 1 teaspoon(s) salt; 1 tablespoon(s) olive oil; 4 cup(s) shredded savoy cabbage; 1 cup(s) shredded purple cabbage; 1 cup(s) shredded carrot (2 medium); 3/4 cup(s) packed finely snipped italian parsley (flat-leaf); 1/3 cup(s) low fat mayonnaise (or regular if you prefer); 3 tablespoon(s) low fat sour cream (or regular if you prefer); 1 - sliced green onion; 1 tablespoon(s) white wine vinegar; 1 tablespoon(s) snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed; 1 teaspoon(s) sugar ( use splenda); 1 - garlic clove, minced; 1/2 cup(s) pepitas, toasted (pumpkin seeds)

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a small twist. Swap kale for lettuce for a healthier version then the salad in the zippy vinegar dressing.

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(1 rating)

yield 8 serving(s)

prep time 25 Min

method No-Cook or Other

Ingredients For winter slaw of kale and cabbage

4 c

shredded kale, stems removed (4 ounces)
1 tsp

salt
1 Tbsp

olive oil
4 c

shredded savoy cabbage
1 c

shredded purple cabbage
1 c

shredded carrot (2 medium)
3/4 c

packed finely snipped italian parsley (flat-leaf)
1/3 c

low fat mayonnaise (or regular if you prefer)
3 Tbsp

low fat sour cream (or regular if you prefer)
1

sliced green onion
1 Tbsp

white wine vinegar
1 Tbsp

snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 tsp

sugar ( use splenda)
1

garlic clove, minced
1/2 c

pepitas, toasted (pumpkin seeds)

How To Make winter slaw of kale and cabbage

1
In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color

2
Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
3
For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
4
Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
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