By Martha Rose Shulman
- Total Time
- 1 hour 10 minutes
- Rating
- 5(575)
- Notes
- Read community notes
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.
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Ingredients
Yield:Serves 6
- 4cups stemmed, slivered curly kale
- Salt to taste
- 1tablespoon extra virgin olive oil
- 3cups finely sliced or shredded red cabbage
- ¼cup finely chopped walnuts
- 2tablespoons seasoned rice vinegar
- 2teaspoons sherry vinegar
- 2 to 3teaspoons Dijon mustard (to taste)
- 1small garlic clove, minced or puréed (optional)
- 1tablespoon walnut oil
- ¼cup plain yogurt
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
98 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
Step
2
Add the cabbage and walnuts to the kale and toss together.
Step
3
In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.
Tip
- Advance preparation: The salad keeps well for a day or two in the refrigerator.
Ratings
5
out of 5
575
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Cooking Notes
Sheila
I'm making this again today with the addition of apples and yellow pepper to use up the produce I have left in the crisper. I can't tell you how long it will last in the refrigerator because my daughter ate the whole thing on the second day.
Karen Klaas
For 150 people:
4 x 2 pound bags of kale,
4 x 5 pound bags of cabbage.
3/4 cup rice vinegar
3/4 cup red wine vinegar
1/4 cup olive oil
3 T Dijon
2 t garlic
1 cup yogurt
salt and pepper
To make two large bowls:
2 pound bag kale
1/4 cup olive oil
Massage these with salt
Add
5 pound bag cut cabbage with purple cabbage and carrots.
Dressing:
1/2 cup rice vinegar
1/2 cup sherry vinegar
1/4 cup oil
3 Tablespoons Dijon mustard
2 teaspoons minced garlic
1 cup Greek yogurt
salt and pepper to taste.
Sharon
I took this salad to a family picnic on Memorial Day. All of the adults raved about it. Kids 10 and under weren't impressed!
susain
Definitely needs a touch of sweetness. Beets, apples, dried cherries. Liked the dressing.
Rachael
I mixed a couple different types of kale in with the other ingredients...it was a great slaw that we are enjoying for several days...
Oaktown Girl
As others said this is a great salad. So colorful. I too added tart apples. Seasoned Rice vinegar is a sweeter version of plain rice vinegar so that might be why folks added some sugar to the dressing. I did too. Will make this again soon.
maryelleneckhert
I added 2 diced, cored medium apples with skins - one Gala and one Yellow Delicious - yummy!
KWP
This is my new go-to slaw dressing .... fantastic!I use any vegs, walnuts for sure, and always shred an apple as well.
Elizabeth Ross
I love this salad and have made it often the past few years. As others have noted, the dressing is delicious. I frequently use Trader Joe’s Cruciferous Crunch which is a bag of shredded kale, red cabbage, and brussels sprouts. It’s makes an easy and tasty lunch.
Amirissa
This was tasty but unsatisfying as a main dish. I would make it again as a side.
Jackie Peffer
I added my pickled blueberries. Got that recipe from “ Watermelon and Red Birds”.This salad is delicious.Finishing it right now. Going to make a new one today.
ANS
Great salad, double veggies and dressing, add 1/2 tsp maple syrup to dressing, add salt to dressing, Finely chop cabbage instead of shred.
ni
This is a keeper. Omitted the walnuts as I used this slaw as a topper for bulgogi tofu tacos. I used a blueberry mustard and not dijon so it added nice sweetness to the salad. Never thought about using yogurt instead of mayo for a slaw dressing, really good substitute!
Ron S
Loved this. I left out the yogurt and used a shallot instead of garlic. I also think with the yogurt left out, 2 T of dijon mustard would have been sufficient. Colorful, quick to make, delish, and healthy!
Anna
Dressing is great - made extra, and have enjoyed on multiple salads since original version
Chef Chelle
Dressing is tart and needs a sweet note- apple, pear, or orange will do it
Added blueberries
To give that touch of sweetness - was perfect ! I added about a cup.
Robert
Great recipe - made it as written, was a big hit.
Jamie
Really good- though I did add other veggies from the garden, like we had arugula instead of kale and green beans sliced thinly, shredded carrot and red and green cabbage.But no worried because the dressing is the star! crisp without being overly tart, I was surprise that my low fat yogurt worked so well in lieu of the 'mayonnaise' usually found in these recipes. Go for it, whatever mixture of crunchy green stuff you have!
LAZ
This also worked very well with pecan oil and pecans instead of walnut oil and walnuts.
Rose
Delicious! I make extra dressing, add anchovy and get a wonderful healthy dressing for Caesar salad.
Ruthie
Superb! Didn’t change a thing.
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