Winter Slaw with Kale and Cabbage


Make this superfood kale salad a meal but topping each serving with grilled pork, chicken, or salmon.

Winter Slaw with Kale and Cabbage
Photo: Blaine Moats
Total Time:
25 mins


  • 4 cup shredded kale, stems removed (4 ounces)

  • 1 teaspoon salt

  • 1 tablespoon olive oil

  • 4 cup shredded savoy cabbage

  • 1 cup shredded purple cabbage

  • 1 cup shredded carrots (2 medium)

  • ¾ cup packed finely snipped Italian (flat-leaf) parsley

  • cup mayonnaise

  • 3 tablespoon sour cream

  • 2 tablespoon sliced green onion (1)

  • 1 tablespoon white wine vinegar

  • 1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

  • 1 teaspoon sugar

  • 1 clove garlic, minced

  • ½ cup pepitas (pumpkin seeds), toasted


  1. 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.

  2. 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.

  3. Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

Make-Ahead Directions:

Prepare the slaw as directed. Cover and chill for up to 24 hours.

Nutrition Facts (per serving)

159 Calories
13g Fat
7g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 159
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 194mg 8%
Total Carbohydrate 7g 3%
Total Sugars 3g
Protein 5g
Vitamin C 34.1mg 171%
Calcium 53mg 4%
Iron 1.7mg 9%
Potassium 305mg 6%
Folate, total 44.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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