Kale and Carrot Slaw
Kale and Carrot Slaw
Author: The Blue Jean Chef, Meredith Laurence
Serves: 6 to 8
This makes a nice change from the regular coleslaw, plus you’ll get the added nutritional value that comes with dark leafy greens. You can use curly, regular flat leaf or Dino kale for this salad – whichever suits your fancy!
Ingredients
- 1 bunch kale, stems removed and leaves shredded
- 2 large carrots, peeled and grated
- 6 to 8 radishes, julienned
- salt and freshly ground black pepper
- Creamy Dressing:
- ½ cup mayonnaise
- 1 tablespoon spicy brown mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon celery seed
- freshly ground black pepper
Instructions
- Combine the kale, carrots and radishes in a large bowl and toss.
- In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Mix well and refrigerate until ready to serve.
- Drizzle half of the dressing over the vegetables and toss to coat. Then add as much of the remaining dressing to coat all the kale to your liking. Season with salt and freshly ground black pepper. Let the slaw sit for at least 15 minutes before serving to allow for the flavors to mingle.
