Rating: 3.5 stars
29 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2
  • 29 Ratings

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

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

159 calories; fat 13g; cholesterol 5mg; saturated fat 2g; carbohydrates 7g; mono fat 4g; poly fat 6g; insoluble fiber 3g; sugars 3g; protein 5g; vitamin a 3985.6IU; vitamin c 34.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 44.9mcg; sodium 194mg; potassium 305mg; calcium 53mg; iron 1.7mg.