Recipes and Cooking Winter Slaw with Kale and Cabbage 3.7 (29) Make this superfood kale salad a meal but topping each serving with grilled pork, chicken, or salmon. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 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 ⅓ 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 Directions 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. Make-Ahead Directions: Prepare the slaw as directed. Cover and chill for up to 24 hours. Rate it Print Nutrition Facts (per serving) 159 Calories 13g Fat 7g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.