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| Kaleslaw |
This is a colourful summer salad that’s great with many meals. When you serve it to friends and family you’ll soon find you never can make enough!
Serves 4
3 cups curly kale, stemmed and slivered
1 cup grated carrots
2 cups shredded red cabbage
1/4 cup chopped toasted sunflower seeds
3 green onions, chopped
1/3 cup dried cranberries
1 tablespoon olive oil
Salt and pepper
Dressing :
2 tablespoons seasoned rice vinegar
2 teaspoons apple cider vinegar
3 teaspoons Dijon mustard
1/4 cup plain 2% yogurt
Place kale in a large bowl with 1 tablespoon olive oil and massage for 3 minutes. Add carrots, red cabbage, sunflower seeds, green onions and dried cranberries.
Dressing: In a small bowl whisk together rice vinegar, apple cider vinegar, Dijon mustard and yogurt.
Toss kale salad with enough dressing to coat. Season with salt and pepper and serve.
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| Ingredients for Kaleslaw |
Looking for another squash recipe? Try the Recipes To The Rescue's Kale, Squash, Bean Soup recipe.
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| Kale, Squash, Bean Soup Recipe |
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