Friday, July 19, 2013

Kale Coleslaw

The thing with have a CSA (community supported agriculture) membership, is that sometimes you get some goodies you might not normally have chosen for yourself.  Sometimes that's a win, sometimes you understand why you didn't pick that particular item yourself.  This summer, I've been exposed to kale for the first time, so I wanted to find a fun way to try it.  Enter this coleslaw, packed with cabbage, kale and carrots, dressed in a lemony mustard vinaigrette with the added crunch of toasted sunflower seeds.  This dish is the perfect introduction to kale because you get a subtle change to the texture and flavor of the vegetables while seasoned with a flavorful but not overpowering dressing.  I'm really glad I took the kale plunge and I look forward to trying it in more dishes.

From the same Food Network Magazine booklet from June 2013 as the Skinny Coleslaw I made a few weeks ago, this kale version is super simple to make.  Everything got chopped in the food processor, some sunflower seeds mixed in, then a quick toss in the dressing.  We enjoyed this with friends over for a cook out and I found the kale made it very filling.  So simple to make, I can easily whip this up the next time I come home from the farm with a bunch of kale.

Kale Coleslaw


1/2 cup sunflower seeds
1 small head cabbage
1 bunch kale
2 carrots or 10 baby carrots
1/4 cup lemon juice
1 Tablesoon dijon mustard
1 Tablespoon sugar
1 teaspoon salt
1/2 cup olive oil

Arrange sunflower seeds in a single layer on a sheet pan and toast at 300 degrees F for 5-7 minutes.  Clean and prep cabbage by remove the center core and cutting into quarters or eighths.  Remove the center stems from the kale.  Process vegetables in a food processor, alternating between cabbage, kale and carrots.

Transfer to a large bowl and stir in sunflower seeds.

In a small bowl, whisk together lemon juice, mustard, sugar and salt.  Gradually pour in olive oil, whisking constantly, until incorporated.

Pour dressing over coleslaw and stir to distribute over shredded vegetables.  Chill until served.

Makes 10-12 servings.

Happy Baking,
The Cookie Princess

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