Kale And Cabbage Slaw With Mustard Vinaigrette Recipes

WINTER SLAW OF KALE AND CABBAGE

Winter Slaw of Kale and Cabbage image

Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.

Provided by Annacia

Categories Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 15

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 mayonnaise
3 tablespoons sour cream
2 tablespoons sliced green onions (1)
1 tablespoon white wine vinegar
1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 teaspoon sugar
1 garlic clove, minced
1/2 cup pepitas, toasted (pumpkin seeds)

Steps:

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 (personally, I.
prefer to steam it for a few mins). 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.
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.
Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

KALE SLAW WITH RED CABBAGE AND CARROTS

Kale Slaw with Red Cabbage and Carrots image

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds

Steps:

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
Season with salt and pepper, drizzle with dressing, and toss to coat.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

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