Kale and Cabbage Slaw

9 20 199
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 5
Kale and Cabbage Slaw
Health Highlights
Anti-inflammatory slaw great as a side or main with your choice of protein.

Ingredients


5 leaves Curly kale (Lacinato or preferred variety)
1/2 medium head Green cabbage (shredded; or red)
2 medium Carrots (julienned or match sticks; optional)
1/3 cup Extra virgin olive oil (for dressing)
3 tbsp White balsamic vinegar (for dressing)
2 tsp Dijon mustard, whole grain (for dressing)
1 clove(s) Garlic (minced, for dressing)
1 dash Kosher salt (to taste, for dressing)
1 dash Black pepper (to taste, for dressing)

Instructions


  1. Cut the middle rib out of each kale leaf. Cut leaves into thin strips and place them in a large bowl. 
  2. Cut the core out of the cabbage half and thinly shred cabbage on a mandolin or use a knife to thinly chop it. Transfer the cabbage to the bowl with the kale.
  3. Wash and peel the carrots. Julienne them into thin matchsticks or grate them. Add to the kale and cabbage.
  4. Mix dressing by combining olive oil, vinegar, mustard, garlic, salt, and pepper in a closed jar and shaking to combine.
  5. Drizzle half of the dressing over the salad, and toss to combine. Cover and refrigerate until serving time. Serve with the extra dressing on the side.

Notes:

Substitutions and Additions

  • You can substitute carrots with beets. 
  • Add walnuts, pecans, hemp hearts, or sunflower seeds for a healthy fat boost.
  • Add dried fruits like cranberries, raisins, or apricots

Storage

  • This salad tastes great after it's had some time to absorb the dressing. You can store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Per Portion

Calories 199
Calories from fat 136
Calories from saturated fat 18.7
Total Fat 15.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 10.6 g
Cholesterol 0
Sodium 221 mg
Potassium 441 mg
Total Carbohydrate 14.2 g
Dietary Fiber 3.6 g
Sugars 5.5 g
Protein 3.2 g

Dietary servings

Per Portion


Vegetables 3.0

Energy sources


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