Kale and Cabbage Coleslaw
Community Meeting Demonstration Dinner, 10/3/12
Raw kale is included in this coleslaw recipe – it’s an easy way to pack a lot of nutrition into a familiar dish.
- 1/2 red onion (save the rest for something else)
- 1/3 cup white wine or apple cider vinegar
- 1/4 teaspoon salt
- 6 large leaves kale
- 1/4 large head cabbage (save the rest)
- 2 red, orange, or yellow bell peppers
- 4 carrots
- 2 tablespoons sugar
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon or regular mustard
- black pepper
Slice the red onion very thinly. Place in a small bowl, then add vinegar and salt. Set aside.
Wash and dry the kale. Strip the leaves off the stems and either discard the stems or save them to cook separately. Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl. Slice the cabbage into thin strips and add to bowl. Using a matchstick slicer or a larger grater, slice or grate the carrots into bowl. Slice peppers thinly and add to bowl. Remove onions from the vinegar and add to bowl.
To the remaining vinegar that had onions in it, add sugar, mayonnaise, and mustard. Mix well, then add salt and pepper to taste. Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed. Serves 8-12.