Kaleslaw
Kaleslaw



This is a colourful summer salad that’s great with many meals.  When you serve it to friends and family you’ll soon find you never can make enough!

Serves 4

3 cups curly kale, stemmed and slivered
1 cup grated carrots
2 cups shredded red cabbage
1/4 cup chopped toasted sunflower seeds
3 green onions, chopped
1/3 cup dried cranberries
1 tablespoon olive oil
Salt and pepper

Dressing :
2 tablespoons seasoned rice vinegar
2 teaspoons apple cider vinegar
3 teaspoons Dijon mustard
1/4 cup plain 2% yogurt

Place kale in a large bowl with 1 tablespoon olive oil and massage for 3 minutes.  Add carrots, red cabbage, sunflower seeds, green onions and dried cranberries.

Dressing:  In a small bowl whisk together rice vinegar, apple cider vinegar, Dijon mustard and yogurt. 

Toss kale salad with enough dressing to coat.  Season with salt and pepper and serve.

Kaleslaw Ingredients
Ingredients for Kaleslaw

Looking for another squash recipe?  Try the Recipes To The Rescue’s Kale, Squash, Bean Soup recipe.

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