Purple Cabbage and Kale Coleslaw

Purple Cabbage and Kale Coleslaw

Purple Cabbage and Kale Coleslaw

Some of my favourite blog posts, and the ones that I enjoy writing the most, are always ones that are spur of the moment - the ones that are written when I'm right in the middle of doing something.

On the menu tonight, and the dish that I'm eager to share with you, is Purple Cabbage and Kale Coleslaw. This is one of those salads that appeared on the table one night when we were running low on groceries, but, to my surprise, it was such a hit that I now deliberately make it often.

It's great on burgers and fish tacos or on its own as a side salad. The dressing is, of course, creamy (as every good coleslaw should be) and the colours - deep green, orange and vibrant purple - contrast and complement each other so beautifully.

And that's all I have to say about that! It's a super simple salad, a super simple blog post. Enjoy :)Purple Cabbage and Kale Coleslaw Recipe

Ingredients

• 2 cups purple cabbage, thinly diced PLUS 2 cups purple cabbage, grated *

• 4-6 pieces of kale, thinly sliced **

• 2 green onions, diced

• 2 carrots, grated

• Dressing

• 1 cup mayo

• 1 lemon, juiced or 3 tbsp apple cider vinegar

• 1 tbsp grainy mustard

• 2 tbsp honey (preferably raw and organic)

• pinch of salt and pepper

Instructions

1. Combine cabbage, onions, carrots and kale in a large mixing bowl.

2. For the dressing, combine all of the ingredients in a small bowl and whisk to combine.

3. Add the dressing to the slaw, a little at a time, until desired creaminess.

4. Serve cold and eat within the hour (coleslaw doesn't really keep well).

Notes

* For better texture and contrast, I like to grate half of the cabbage and thinly dice the other half. [br]** I like to use Lacianto Kale for this coleslaw, but any kind will do. Feel free to thinly dice up the stems and add them to the salad!

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