Kale Cabbage And Broccoli Slaw Recipe 455

KALE, CABBAGE AND BROCCOLI SLAW RECIPE - (4.5/5)

Steps:

• Place the cabbage, kale, broccoli, dill pickles, and golden raisins in large salad or mixing bowl; set aside. Place the mayonnaise, sour cream, pickle juice, celery salt, black pepper, and honey in a medium-size mixing bowl and whisk until completely combined. Pour the dressing over the salad and toss until fully coated.

WINTER SLAW OF KALE AND CABBAGE

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

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.

KALE AND RED CABBAGE SLAW WITH WALNUTS

Steps:

• Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
• Add the cabbage and walnuts to the kale and toss together.
• In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

WINTER SLAW WITH KALE & CABBAGE RECIPE - (4.2/5)

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. 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.

CABBAGE AND BROCCOLI SLAW WITH VINEGAR DRESSING

Steps:

• Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
• Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
• Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
• Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
• Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.