Kale Red Cabbage Slaw Food

KALE + RED CABBAGE SLAW

Steps:

• In a small bowl, mix your dressing and set aside.
• Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
• Serves 2 or one generously.
• For a creamier dressing, replace the oil with tahini.
• If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.
• If serving for one, use 1 - 1 1/2 tablespoons each of the seeds.

KALE AND RED CABBAGE SLAW WITH WALNUTS

Steps:

• Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
• Add the cabbage and walnuts to the kale and toss together.
• In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

KALE SLAW WITH RED CABBAGE AND CARROTS

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.

KALE SLAW

Steps:

• Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

COLLARD AND RED CABBAGE SLAW

Steps:

• For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown's House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper.
• For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.