Best Winter Slaw With Kale Cabbage Recipes

WINTER SLAW

Winter Slaw image

Provided by Ina Garten

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 (6-ounce) chunk good Parmesan cheese

Steps:

With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.

WINTER SLAW WITH KALE & CABBAGE RECIPE - (4.2/5)

Winter Slaw with Kale & Cabbage Recipe - (4.2/5) image

Provided by á-10360

Number Of Ingredients 15

Ingredients

4 cups shredded kale, stems removed
1 teaspoon salt
1 tablespoon olive oil
4 cups savoy cabbage, shredded
1 cup purple cabbage, shredded
1 cup shredded carrot (about 2 medium carrots)
3/4 cup Italian (flat-leaf) parsley, packed and finely snipped
1/3 cup mayonnaise
3 tablespoons sour cream
1 sliced green onion
1 tablespoon white wine vinegar
1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 teaspoon sugar
1 clove garlic, minced
1/2 cup pepitas, toasted

Steps:

In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside. For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine. Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

KALE AND RED CABBAGE SLAW WITH WALNUTS

Kale and Red Cabbage Slaw With Walnuts image

I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings, appetizer

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

4 cups stemmed, slivered curly kale
Salt to taste
1 tablespoon extra virgin olive oil
3 cups finely sliced or shredded red cabbage
1/4 cup finely chopped walnuts
2 tablespoons seasoned rice vinegar
2 teaspoons sherry vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)
1 tablespoon walnut oil
1/4 cup plain yogurt
Freshly ground pepper

Steps:

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.
Add the cabbage and walnuts to the kale and toss together.
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.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams