Crispy Coleslaw Crispy Coleslaw

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

Cold, crunchy cabbage, kale and apples collide in a bowl of creamy dressed slaw.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 10 servings

Ingredients

  • 6 cups thinly sliced green cabbage
  • 4 cups thinly sliced red cabbage
  • 1 1/4 teaspoon salt , divided
  • 1/3 cup mayonnaise or sour cream
  • 1/3 cup cider vinegar or white vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon celery seeds
  • 1/2 teaspoon pepper
  • 5 cups stemmed kale , thinly sliced
  • 1 Granny Smith apple , cored and cut in matchsticks

Method

In large bowl, using hands, rub green cabbage and red cabbage with 1 tsp of the salt, tossing to combine. Let stand for 15 minutes.

Meanwhile, in small bowl, whisk together mayonnaise, vinegar, oil, mustard, sugar, celery seeds, pepper and remaining 1/4 tsp salt.

Add kale, apple and dressing to cabbage mixture; toss to coat. Serve immediately or cover and refrigerate until chilled, about 1 hour.

Test Kitchen Make-Ahead: Refrigerate for up to 24 hours. Toss with an additional tablespoon of vinegar before serving.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 447 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 111
  • Total fat 8 g
  • Potassium 201 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6
  • Folate 6
  • Calcium 4
  • Vitamin C 68
Share X
Lunch & Dinner

Crispy Coleslaw

Login