KALE AND CABBAGE SLAW WITH MUSTARD VINAIGRETTE
Steps:
- Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
- Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
- Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
- Toss the chopped nuts with the kale and cabbage. Prepare the Dressing
- In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
- Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
- Serve with the extra dressing on the side.
Nutrition Facts : Calories 207 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 138 mg, Sugar 6 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KALE, CABBAGE, & CARROT SALAD W/ CREAMY CAPER DRESSING
Wall Street Journal
Provided by evbiscardi
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly drizzle in oils. Continue whisking until oils are fully incorporated and mixture is thick and pale in color. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives. In large bowl, combine kale with dressing and let sit for 10 minutes until softened. Add cabbage, carrots, and herbs. Toss. Season with salt and pepper if needed.
Nutrition Facts : Calories 198 calories, Fat 18.6065159042818 g, Carbohydrate 7.20555401779996 g, Cholesterol 52.445 mg, Fiber 1.62862932010067 g, Protein 2.80522900997256 g, SaturatedFat 2.24789252970273 g, ServingSize 1 1 Serving (98g), Sodium 1045.19561802498 mg, Sugar 5.5769246976993 g, TransFat 0.877371642876632 g
CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE
This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
- While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
- Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
- In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
KALE, CABBAGE & CARROT SALAD WITH CREAMY CAPER DRESSING
Steps:
- 1. In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color. 2. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using. 3. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.
KALE SALAD WITH CREAMY CAPER DRESSING
This Kale Salad with Creamy Caper Dressing is the perfect simple side salad. Chopped kale is tossed in a flavorful creamy caper dressing and topped with buttery garlic panko crumbs.
Provided by Laurie McNamara
Categories Salad
Time 31m
Number Of Ingredients 13
Steps:
- In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
- Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
- Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
- Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
- Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
- Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
- Transfer dressed kale to a large platter, top with garlicky crumbs and serve.
Nutrition Facts : ServingSize 1 g, Calories 166 kcal, Carbohydrate 5 g, Protein 2 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 9 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
More about "kale cabbage carrot salad with creamy caper dressing food"
MAKE-AHEAD SUNFLOWER CRUNCH SALAD WITH KALE AND …
From kudoskitchenbyrenee.com
ASIAN CHOPPED SALAD | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
CRUNCHY KALE AND CABBAGE SALAD - EATING BIRD FOOD
From eatingbirdfood.com
CRUNCHY CABBAGE AND KALE SALAD - GARLIC & ZEST
From garlicandzest.com
KALE SALAD WITH CARROT GINGER DRESSING - LOVE AND …
From loveandlemons.com
KALE SALAD WITH GINGER PEANUT DRESSING - ONCE UPON A …
From onceuponachef.com
CARROT GINGER DRESSING - COOKIE AND KATE
From cookieandkate.com
BEST KALE SALAD DRESSING (EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
CREAMY KALE SALAD WITH CAPERS AND HAZELNUTS - JAMIE …
From jamiegeller.com
MICHAEL ANTHONY'S KALE, CABBAGE AND CARROT SALAD - WSJ
From wsj.com
Estimated Reading Time 1 min
KALE, CABBAGE, & CARROT SALAD W/ CREAMY CAPER DRESSING
From pinterest.com.au
QUICK AND EASY LEMON PARMESAN CABBAGE SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
KALE, CABBAGE AND CARROT SALAD WITH CREAMY CAPER DRESSING
From glutenfreemadison.org
KALE CABBAGE CARROT SALAD WITH CREAMY CAPER DRESSING RECIPES
From tayanggge.btarena.com
KALESLAW SALAD - CTV
From more.ctv.ca
SEARCHABLE RECIPE DATABASE - CABBAGE - KALE, CABBAGE & CARROT …
From directaccessrecipes.com
CABBAGE CARROT SALAD WITH TANGY PEANUT DRESSING - KALEJUNKIE
From kalejunkie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love