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Tangy Kale & Cabbage Slaw

May 4, 2018 Leave a Comment

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Tangy Kale & Cabbage Slaw | Chef Shiv

This slaw recipe is for everyone else out there who’s grossed out by the typical soggy coleslaw — I’ve never been a fan and I avoided cabbage until recently because of it. But turns out cabbage actually deserves way more credit than I was giving it.

When I doing my usual in-depth research (googling) for this post, I came across this article that calls cabbage “the most underrated superfood at the grocery store.” And here I was about to say that I added kale to this slaw to boost the nutritional value — I stand corrected!

Cabbage is actually in the same family as kale, so it makes sense that it has many of the same benefits, including being one of the best sources of vitamin C and other cancer-fighting antioxidants.

Chopping up a big head of cabbage can be a bit of a pain so I recommend using a pre-shredded mix for this recipe. And that way you’re not stuck with just one kind, too — the Trader Joe’s mix I used had green and red cabbage, plus shredded carrots.

Tangy Kale & Cabbage Slaw | Chef Shiv

Tangy Kale & Cabbage Slaw

A quick and easy mayo-free slaw that’s delicious in tacos (especially fish!), salads and more
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine Mexican
Servings 3 - 5

Ingredients
  

Yogurt-Lime Dressing

  • 1 lime, juiced - about 2 tbsp
  • 1/2 cup plain Greek yogurt - I used nonfat
  • 1 tbsp pure honey
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 large garlic clove, pressed or minced (or about ½ tsp garlic powder)
  • ¼ tsp fine sea salt
  • freshly ground pepper
  • hot sauce to taste (optional)

Slaw

  • ½ large bunch curly or lacinato kale
  • 9- oz (~6 cups, packed) shredded cabbage mix - I used Trader Joe’s Organic Shredded Green & Red Cabbage with Carrots
  • fresh cilantro - optional

Instructions
 

  • Add all dressing ingredients to a jar with a lid or other container (you could also blend it). Shake or whisk until mixed well; taste and adjust as needed - I like it spicy so I add a decent amount of hot sauce.
  • Prepare kale: remove tough ribs/stems, rinse and dry well, and chop into small pieces. I used about 3 cups, packed. Add to a large bowl, sprinkle with salt, and massage until it softens. (See my Kale Tips post for more guidance.)
  • Add cabbage mix to the bowl. Drizzle in dressing - start with about ½ cup - and toss to combine. Add more dressing if you want a more traditional coleslaw consistency. Top with fresh cilantro if using. Enjoy right away or store in the fridge for up to a few days - it will be even more flavorful the next day.

Notes

See my Kale Tips post for the best way to store your leftover kale.

Filed Under: Appetizers & Sides, Salads Tagged With: kale, make ahead, Mexican, take to work

Previous Post: « How to Make Kale Last Long & Taste Great
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