Wednesday, April 22, 2015

Kale and Cabbage Slaw

From his initial dislike of kale salads, my husband has done a 180 degree turn.  We both especially like the Kale Dianne Salad at Green Street and the Kale Salad at Seco when we're in Pasadena.  I've tried a few other combinations and came across this slaw recipe on Pinterest.  Kale seemed a natural fit for coleslaw and I had a container of buttermilk hanging around that I needed to use.  I initially added way too much dressing and my husband thought that the kale to cabbage ratio needed to be revised (I kept the original amounts below but you could get away with half and half).  We ate it with the chicken in the last post so you can see the salad on that photo!

Cabbage and Kale Slaw
from Simply Recipes

1 T minced shallots
2 tsp. dijon mustard
2 T white wine vinegar
6 T buttermilk
2/3 c. olive oil
1 tsp. caraway seeds
1/2 tsp. salt
pinch of pepper

4 cups thinly sliced green cabbage
1 cup thinly sliced red onion
1 cup, packed, thinly sliced kale (center stems removed before slicing)

Start by toasting the caraway seeds in a pan on medium heat.  Do not brown, just heat until they are fragrant.  Then, use a herb grinder or mortar and pestle to grind them.

Put the shallots, mustard, vinegar, buttermilk and olive oil in a jar and shake really well.  Whisk in caraway, salt and pepper.

Combine the salad ingredients (cabbage, onion, kale) and drizzle with the dressing.  You won't use all the dressing.  Let the salad sit for about 15 minutes before serving.  Add more dressing if needed or desired.

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