Winter Slaw of Kale and Cabbage

Annacia *


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.

★★★★★ 1 vote
25 Min
No-Cook or Other


4 c
shredded kale, stems removed (4 ounces)
1 tsp
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)
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)
garlic clove, minced
1/2 c
pepitas, toasted (pumpkin seeds)


1In 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
2Rinse 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.
3For 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.
4Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy