In the spirit of St. Patty’s Day approaching, with greens and cabbage in mind, I present to you a unique and delicious coleslaw recipe that incorporates kale! Not only is it a powerhouse of nutrition, offering fiber and vitamins and minerals- but it is tangy, crunchy and the sunflower seeds top it off just right!
3 cups shredded kale *
3 cups shredded cabbage (use 2 cups green, 1 cup purple) *
¼ cup light mayo (*use a gluten-free brand such as Best Foods if you are on a gluten-free diet)
¾ cup low fat buttermilk or plain low fat kefir
1-2 tablespoons seasoned rice vinegar
1 teaspoon sugar
¼ cup sunflower seeds
Put the kale and cabbage in a medium sized bowl. In a smaller bowl whisk together the mayo, buttermilk/kefir, rice vinegar and sugar until smooth. Pour the dressing into the bowl of cabbage/kale, add the sunflower seeds and mix well. Chill and serve.
Makes 6 generous cups, six servings
Trader Joes actually sells a pre-shredded mix of kale and cabbage (even some brussels in there!) that works great in this recipe as well. It's called Cruciferous Crunch.