Prep 25 mins
Cook 0 mins
Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.
- 4 cups shredded kale, stems removed (4 ounces)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 cups shredded savoy cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrot (2 medium)
- 3⁄4 cup packed finely snipped Italian parsley (flat-leaf)
- 1⁄3 cup mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons sliced green onions (1)
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh tarragon or 1⁄4 teaspoon dried tarragon, crushed
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1⁄2 cup pepitas, toasted (pumpkin seeds)
- 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 (personally, I.
- prefer to steam it for a few mins). 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.
This turned out very nice! I didn't have the purple cabbage and used dried tarragon and enjoyed it. Thanks Annacia!