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Kale Cabbage Slaw


  • Author: Dan Pelosi

What You'll Need

Scale
  • 2 heads Lacinato kale, cut into thin ribbons
  • 1 Large white or purple cabbage, sliced on a mandolin
  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup freshly-squeezed lime juice
  • a handful of cilantro
  • a handful of fresh mint
  • 6 cloves garlic, peeled
  • 1/4 cup olive oil
  • Red pepper flakes
  • Salt and pepper

What You'll Do

  1. In a large bowl, toss kale and cabbage together.
  2. 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.
  3. 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.
  4. You can of course serve this immediately for a crisper slaw experience.
  5. 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.