Description
Healthy coleslaw recipe with curly Tuscan kale.
Ingredients
Scale
- 6 cups shredded green cabbage (1 small green cabbage)
- 1/2 bunch Tuscan curly kale, shredded
- 1/2 cup julienned carrots (3–4 carrots)
- 3 green onions, chopped
- 2/3 cup organic mayo
- 2 TBSP organic dijon mustard
- 2 TBSP organic white wine vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper or more to taste
Instructions
- In a large bowl, start by making the dressing. Add mayo, dijon, vinegar, salt and pepper. Whisk till dressing is smooth.
- Thinly chop green cabbage, add to bowl. Using tongs, mix with dressing. Add kale and mix. Add onion and carrots, and mix. Add additional cabbage or kale as needed.
- Serve immediately or chill in the fridge for up to 3-4 days.
Notes
Add more cabbage or kale as desired to soak up all the dressing.