Cabbage Kale Slaw
This nutritious slaw is great to have on hand, and will keep up to 4 days refrigerated in an airtight container. It can be a salad, a potato or dinner salad topping, added to sandwiches, tacos, burritos, soup or stew…
Cabbage Kale Slaw
Serves: 6-8 | Prep time: 15 minutes
Ingredients:
-
- 6 cups of thinly sliced red cabbage
- 3 cups of chopped lacinato (dino) kale, destemmed
- 2 carrots, grated
- ½ red onion, diced
- ½ cup chopped parsley
Vinaigrette:
-
- 1/4 cup extra virgin olive oil
- 2 TBSP lemon juice
- 2 TBSP apple cider vinegar
- 2 tsp Dijon mustard
- Salt and pepper to taste
Directions:
- In a small bowl whisk olive oil, mustard, and apple cider vinegar. Season with salt and pepper.
- In a food processor, grate the peeled carrots, then slice the cabbage. Strip the kale leaves off the stem and chop. Chop the parsley, and dice the onion.(if the onion is strong, soak in water for 15 minutes.)
- Combine the slaw ingredients and drizzle with the dressing. If serving immediately, massage the dressing into the leaves so they tenderize. You may want to reserve half the recipe of each the slaw and dressing to combine later in the week, adding the dressing right before serving so it is more fresh.
- Serve with toppings such as toasted nuts and/or seeds for crunch and protein—hard boiled eggs and bacon bits and feta cheese will add protein too. Pomegranate arils, goji berries will add texture and color. Chopped apple or pear will add sweetness.
Notes & Tips:
- Will keep up to 4 days in an airtight container in the refrigerator.
- Cut down on prep time by buying precut cabbage mix and precut matchstick carrots.
- Serving topping options: toasted nuts or seeds (walnuts, pecans; pumpkin, hemp), hard boiled eggs, bacon bits, pomegranate arils, chopped apple, pear, goji berries, or feta cheese
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