What You'll Need
Scale
- 2 heads Lacinato kale, cut into thin ribbons
- 1 Large white or purple cabbage, sliced on a mandolin
- ¼ cup freshly-squeezed lemon juice
- ¼ cup freshly-squeezed lime juice
- a handful of cilantro
- a handful of fresh mint
- 6 cloves garlic, peeled
- ¼ cup olive oil
- Red pepper flakes
- Salt and pepper
What You'll Do
- In a large bowl, toss kale and cabbage together.
- In a blender, blitz together ¼ cup freshly-squeezed lemon juice and ¼ cup freshly-squeezed lime juice, chopped cilantro, chopped mint, 6 garlic, ¼ cup olive oil, salt and pepper, and red pepper flakes. This is the dressing for your slaw.
- Add dressing to cabbage/kale mix and season with salt, pepper, and red pepper flakes to taste. Let the slaw sit for a bit while the citrus breaks down the kale and cabbage, softening it to get that lovely soft but crunchy slaw texture.
- You can of course serve this immediately for a crisper slaw experience.
- If you refrigerate, be sure to bring to room temperature before serving. Give the slaw a good mix before serving to refresh the dressing across the whole bowl.