|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This kale and cabbage slaw is a great way to incorporate nutritious kale into your diet, and besides being nutritious and delicious, it's low carb. The dressing is a light and easy dressing made with grainy Dijon mustard, some olive oil, and white wine or white balsamic vinegar. I add garlic to the dressing, but that could be left out.
Add some chopped walnuts, pecans, or sliced or slivered almonds to give it some protein and extra crunch. I included instructions for toasting, but it's optional. If you prefer a mayonnaise-based dressing, toss the kale, cabbage, and walnuts with the mayonnaise dressing from our creamy coleslaw.
This simple salad is excellent with any roasted or sauteed meat, fish, or poultry. Liven up your fish tacos, burgers, or pulled pork sandwiches with some of this tasty slaw. The possibilities are endless.
- For the Salad:
- 4 to 6 medium leaves kale (lacinato)
- 1/2 medium head cabbage (green)
- 1/4 cup walnuts (pecans, or slivered or sliced almonds)
- Salt to taste (kosher)
- Pepper to taste (freshly ground)
- For the Dijon Mustard Dressing:
- 2 teaspoons Dijon mustard (grainy, or more, to taste)
- 1 clove garlic (minced)
- 3 tablespoons white balsamic vinegar (or white wine vinegar)
- 1/3 cup olive oil (good quality extra virgin)
Prepare the Salad
Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
Toss the chopped nuts with the kale and cabbage.
Prepare the Dressing
In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
Serve with the extra dressing on the side.
- A cabbage salad benefits from an hour or so in the refrigerator. The extra time adds flavor and moisture.
- Add natural sweetness to the salad with a handful of raisins.
- Add some thinly sliced celery to the salad, if desired.
- For extra color and flavor, add finely shredded carrot or red bell pepper to the salad.
- Cook a few strips of bacon until crisp. Drain the bacon on paper towels; crumble and add to the salad along with the nuts. Toss and dress the salad.