Kale and Red Cabbage Slaw With Walnuts
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups stemmed, slivered curly kale
- Salt to taste
- 1tablespoon extra virgin olive oil
- 3cups finely sliced or shredded red cabbage
- ¼cup finely chopped walnuts
- 2tablespoons seasoned rice vinegar
- 2teaspoons sherry vinegar
- 2 to 3teaspoons Dijon mustard (to taste)
- 1small garlic clove, minced or puréed (optional)
- 1tablespoon walnut oil
- ¼cup plain yogurt
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
98 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add the cabbage and walnuts to the kale and toss together.
- Step 3
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.
- Advance preparation: The salad keeps well for a day or two in the refrigerator.
Private Notes
Comments
I'm making this again today with the addition of apples and yellow pepper to use up the produce I have left in the crisper. I can't tell you how long it will last in the refrigerator because my daughter ate the whole thing on the second day.
For 150 people:
4 x 2 pound bags of kale,
4 x 5 pound bags of cabbage.
3/4 cup rice vinegar
3/4 cup red wine vinegar
1/4 cup olive oil
3 T Dijon
2 t garlic
1 cup yogurt
salt and pepper
To make two large bowls:
2 pound bag kale
1/4 cup olive oil
Massage these with salt
Add
5 pound bag cut cabbage with purple cabbage and carrots.
Dressing:
1/2 cup rice vinegar
1/2 cup sherry vinegar
1/4 cup oil
3 Tablespoons Dijon mustard
2 teaspoons minced garlic
1 cup Greek yogurt
salt and pepper to taste.
I took this salad to a family picnic on Memorial Day. All of the adults raved about it. Kids 10 and under weren't impressed!
I made this as part of a smorgasbord with three of the dishes, and it got the most positive reviews! I was surprised as it looks so unassuming. I think it was the yoghurt dressing that made it stand out. Even my kale sceptic son gave it two thumbs up. Made it as is, except didn’t have walnut oil.
Yum! And so easy. I used pecans instead of walnuts, and topped with some spiced pumpkin seeds. Next time I'll use some lightly sweetened/spiced pecans instead of plain.
Very good and will do it again. It's tart - I added a handful of golden raisins which did the trick.