Delightful Kale and Cabbage Slaw


5 c shredded green cabbage
3 c shredded kale
1 c celery, chopped
3/4 c scallion, chopped
2 c carrot, chopped
1/4 c red wine vinegar
1/2 t dry mustard
1 t agave nectar
1/4 t salt
3 T olive oil


In a very large bowl, combine cabbage, kale, celery, scallion and carrot. Toss well.
In a small bowl, combine dressing ingredients.
Pour dressing over vegetables and toss to coat.


What tastes fresher and healthier than raw kale? Not much! You'll pack this simple, savory, vinegar-based slaw into wraps and sandwiches, heap it onto veggie burgers, toss it with cooked lentils or enjoy as a side for refried beans and rice for massive flavor and texture. I can easily plow through a large bowl of the stuff as is.

Note: Once you've prepared the vegetables, it may seem like a HUGE amount of slaw. (I actually tossed the ingredients together in a large stockpot). But once you add the dressing, the volume reduces considerably. Given its zesty flavor and many uses, it won't be around for long.


4-6 Servings


Tuesday, July 24, 2012 - 6:46am


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