QUICK EASY KALE COLESLAW

SALADS
Written By CHARMAINE ZILINSKI

Kale coleslaw is one of those sides that just works. Shredded cabbage and kale, a creamy dressing with mayo, apple cider vinegar, Dijon, and celery seed. Just simple stuff you probably already have in your kitchen that comes together fast.

Give it a little time in the fridge and it softens up just right, still has plenty of crunch, and never gets soggy. Good for weeknight dinners, bbq’s, potlucks, pulled pork or spicy chicken sandwiches topper or whatever else you’ve got going on.

4 to 6 servings

INGREDIENTS

2 cups coleslaw mix, lightly packed

1 cup chopped kale, stems removed

1/3 cup mayonnaise

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp sugar or honey

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp celery seed

DIRECTIONS

  1.     In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and celery seed until smooth and creamy.

  2. Add the finely chopped kale and coleslaw mix to the bowl and toss until evenly coated.

  3. Cover and refrigerate for 20 to 30 minutes before serving so the flavors meld and the kale softens slightly while still keeping texture.

  4. Toss again before serving and adjust seasoning if needed. Serve chilled.

CHARMAINE ZILINSKI
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