This slaw was originally called winter slaw probably because it has the pumpkin seeds in it and the bright colors for winter holidays, but I’m calling it Spring Kale Slaw. It makes me think of spring cabbages, fresh herbs, like tarragon, and italian parsley, fresh carrots, and kale. I’m not sure what year this was published because a friend of mine made it and did give me the recipe but it only says Celebrate the Season at BHG.com
Did you know that you can make kale more tender and brighter when you massage it with salt and olive oil before combining it with the other ingredients? That is something I just learned myself. Also combining kale with savoy cabbage gives the salad a pretty look. The savoy cabbage is frilly and so is the kale. The purple cabbage and carrots contrast in color with the kale making this a pretty colored slaw.
What makes this slaw even more delicious is the dressing. It’s a mixture of mayonnaise, sour cream, green onions, white wine vinegar, parsley and tarragon. The salad even with the dressing on it stays fresh for a couple of days so you can definitely make it ahead of time. It serves 10 large portions.
SPRING KALE SLAW
Start to Finish 25 minutes
4 cups shredded kale, stems removed (4 oz.)
1 teaspoon salt
1 tablespoon olive oil
4 cups shredded savoy cabbage
1 cup shredded purple cabbage
1 cup shredded carrots (2 medium)
1/3 cup packed finely snipped fresh Italian parsley
2/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons 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 pumpkin seeds (pepitas) toasted
1. In an extra large bowl combine kale, salt and olive oil. Using your hands, rub kale to help soften it and brighten it’s color. Rinse kale in a colander under cool running water, drain well and return to the bowl. Add savoy cabbage, purple cabbage, and carrots, toss to combine. Set slaw aside.
2. For the dressing, in a food processor or blender combine parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar and garlic. Cover and process or blend to combine.
3. Add dressing to vegetable mixture, toss to coat. Sprinkle pumpkin seeds over salad.
Makes 10 servings.
To Make Ahead: Prepare slaw as directed. Cover and chill for up to 24 hours.
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