Remove (cut) thicker stems from the kale, then stack the leaves. Add the olive oil, salt and minced garlic cloves, give a good toss (or feel free to massage with your fingers).

Red Cabbage and Kale Slaw Anna Vocino

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Kale and cabbage coleslaw. You are looking for a tangy flavor In a small bowl slowly whisk champagne vinegar into canola oil, mixing to emulsify. Transfer ingredients to a large salad bowl, cover it with a lid or plastic wrap and let everything chill in the fridge while you prepare the.

Shred cabbage as finely as you can, finely chop kale leaves and grate carrots. In a separate bowl make a dressing by mixing together yogurt, lemon juice and zest, red wine vinegar, olive oil, salt and black pepper. Ingredients scale for the slaw:

Pour dressing over coleslaw mixture and toss well to combine. Step 2 in another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds. Add kale and cabbage to a large mixing bowl or a salad bowl.

Season with salt and pepper. Slice the red onion thinly and add to the bowl. 1 tbsp toasted sunflower seeds.

Toss to combine until everything is evenly coated, then serve or store in the fridge for 2 to 3 days. Slice them thinly into ribbons and place in a large bowl. In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds.

Ingredients 2 cups shredded kale 2 cups shredded carrots 2 cups shredded purple/red cabbage 1/4 cup apple cider vinegar 1 tablespoon raw cane sugar sea salt and ground black pepper to season 2 tablespoon extra virgin olive oil Pour dressing over kale and cabbage and toss to evenly coat. Small bunch coriander, finely chopped.

Put everything in a big bowl. Once all the produce is thoroughly rinsed, shred the cabbage, finely chop the kale and then julienne the carrots and apple. ½ head of a small green cabbage, sliced into thin ribbons 6 stalks of tuscan/dinosaur kale, ribs removed and sliced into thin ribbons 1 ½ red bell peppers, thinly sliced ½ green pepper, thinly sliced 1 fuji or gala apple*, grated with the peel on ~ ¼ cup vidalia onion**, sliced paper thin

Slice the cabbage thinly and add to the bowl. Add garlic, sugar or agave, caraway seed and salt and pepper mix well. Mix all the cut up vegetable in a big bowl, and mix the kale slaw dressing in until properly coated.

Ingredients ½ small green cabbage, shredded (about 3 cups) 2 bunches lacinato kale (flat leaf / dinosaur kale) ½ cup sliced almonds, toasted ½ cup dried cranberries (optional) 1 small shallot ¼ white balsamic vinegar 2 tsp dijon mustard 1 tsp raw honey ¼ tsp sea salt ½ cup extra virgin olive oil Combine mayonnaise, yogurt, mustard, vinegar, honey, celery seeds, salt, and pepper in a bowl. Sprinkle the kale slaw with chopped parsley and salt and pepper to season, and then refrigerate for 20 minutes before serving.

Chop kale and cabbage into very thin strips shred carrot cut apple into thin strips slice onion very thin halve the cherry tomatoes add the above ingredients to a large bowl dressing in a small bowl add 1 cup of the cashew mayo start by adding 1 tbl apple cider vinegar and 1 tbl soy sauce mix and taste. Add the cabbage and walnuts to the kale and toss together. Add strawberries and gently toss.

Step 3 season with salt and pepper, drizzle with dressing, and toss to coat. In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, dijon mustard, optional garlic,. Pour your dressing over the salad and mix until everything is well covered.

Put the kale, cabbage, carrots, and sunflower seeds in a large bowl and pour in the dressing. In a medium mixing bowl whisk together greek yogurt, mayonnaise, lemon juice, honey and season with salt to taste.