Creamy Kale & Cabbage Slaw with a Dijon Dressing

Ingredients

- 1/2 head cabbage, finely shredded (about 4 cups)
- 2 medium carrots, grated
- 5 kale leaves, stems removed and chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon celery seeds
- 1 teaspoon celery salt
- 1/2 teaspoon salt

Instructions

1. Prepare the Vegetables:
- Rinse and pat dry the cabbage, carrots, and kale thoroughly.
- Using a sharp knife or a mandoline, finely shred the cabbage and place it in a large mixing bowl.
- Peel and grate the carrots. Add the grated carrots to the bowl with the cabbage.
- Remove the tough stems from the kale leaves, then chop the kale leaves into bite-sized pieces. Add the chopped kale to the bowl as well.

2. Make the Dressing:
- In a separate medium-sized bowl, combine the mayonnaise, Dijon mustard, sugar, celery seeds, celery salt, and salt.
- Use a whisk to blend the ingredients until you achieve a smooth, creamy dressing.

3. Combine Ingredients:
- Pour the creamy Dijon dressing over the shredded cabbage, carrots, and kale in the large bowl.
- Using tongs or a large spoon, gently toss the vegetables to ensure they are evenly coated with the dressing.

4. Chill and Serve:
- Cover the slaw with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This resting time allows the flavors to meld.
- Before serving, give the slaw one final toss. Taste and adjust seasoning if necessary.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: N/A (no cooking required)

Total Time

- PT45M
45 minutes (including chilling time)

Type of Dish

- Lunch

Keywords

- Kale slaw
- Cabbage salad
- Healthy lunch
- Vegetarian slaw
- Easy coleslaw
- Dijon mustard dressing
- Raw food salad
- Crunchy vegetables
- Quick salad recipe
- Homemade slaw

Recipe Yield

- Feeds 4 adults

Calories

- Total calories: 1200

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