Kale Coleslaw

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

Serving size: 1 cup Calories 100  Protein 4 g Carb 9 g Fiber 2 g Sugars 3 g Fat 7 g Saturated fat 1 g Sodium 220 mg

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.