winter slaw of kale and cabbage
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.
prep time
25 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 4 cups shredded kale, stems removed (4 ounces)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 cups shredded savoy cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrot (2 medium)
- 3/4 cup packed finely snipped italian parsley (flat-leaf)
- 1/3 cup low fat mayonnaise (or regular if you prefer)
- 3 tablespoons low fat sour cream (or regular if you prefer)
- 1 - sliced green onion
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
- 1 teaspoon sugar ( use splenda)
- 1 - garlic clove, minced
- 1/2 cup pepitas, toasted (pumpkin seeds)
How To Make winter slaw of kale and cabbage
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Step 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
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Step 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.
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Step 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.
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Step 4Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
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