Best Kale Cabbage Carrot Salad With Creamy Caper Dressing Recipes

KALE SALAD WITH CREAMY CAPER DRESSING

Kale Salad with Creamy Caper Dressing image

This Kale Salad with Creamy Caper Dressing is the perfect simple side salad. Chopped kale is tossed in a flavorful creamy caper dressing and topped with buttery garlic panko crumbs.

Provided by Laurie McNamara

Categories Salad

Time 31m

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise (any) (I used light mayo)
1/4 cup plain nonfat greek yogurt
2 tablespoons dijon mustard
1/4 cup non pareil capers (drained and rinsed)
1/4 cup red wine vinegar
1/4 cup fresh parsley leaves
1/4 cup fresh dill
1/2 teaspoon freshly ground black pepper
6 tablespoon olive oil
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 cup panko breadcrumbs
2 large bunches kale (leaves stripped from stems, chopped and rinsed)

Steps:

In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
Transfer dressed kale to a large platter, top with garlicky crumbs and serve.

Nutrition Facts : ServingSize 1 g, Calories 166 kcal, Carbohydrate 5 g, Protein 2 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 9 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g

KALE SLAW WITH RED CABBAGE AND CARROTS

Kale Slaw with Red Cabbage and Carrots image

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds

Steps:

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
Season with salt and pepper, drizzle with dressing, and toss to coat.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g