Winter Slaw of Kale and Cabbage

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.

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• 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)

Directions

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 (personally, I.
2. 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.
3. 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.
4. Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.