Winter Slaw with Kale and Cabbage
cups shredded kale, stems removed (4 ounces)
tablespoon olive oil
cup shredded purple cabbage
cup shredded carrots (2 medium)
cup packed finely snipped Italian (flat-leaf) parsley
tablespoons sour cream
tablespoons sliced green onion (1)
tablespoon white wine vinegar
clove garlic, minced
cup pepitas (pumpkin seeds), toasted
- 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.
From the Test Kitchen
Prepare the slaw as directed. Cover and chill for up to 24 hours.
Nutrition Facts(Winter Slaw with Kale and Cabbage)
- Per serving:
- 159 kcal cal.,
- 13 g fat
- (2 g sat. fat,
- 6 g polyunsaturated fat,
- 4 g monounsatured fat),
- 5 mg chol.,
- 194 mg sodium,
- 7 g carb.,
- 3 g fiber,
- 3 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet