Kale and Red Cabbage Slaw With Walnuts
Published December 11, 2013
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 cups stemmed, slivered curly kale
Salt to taste
1 tablespoon extra virgin olive oil
3 cups finely sliced or shredded red cabbage
¼ cup finely chopped walnuts
2 tablespoons seasoned rice vinegar
2 teaspoons sherry vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)
1 tablespoon walnut oil
¼ cup plain yogurt
Freshly ground pepper
Nutritional analysis per serving (6 servings)
5 grams carbs; 1 milligram cholesterol; 98 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 182 milligrams sodium; 2 grams protein; 2 grams sugar
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.
Advance preparation: The salad keeps well for a day or two in the refrigerator.
Private Notes
Comments
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.
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.
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!
The dressing alone is very good and versatile, I put it on all kinds of things.
Wow is this delicious. I’m not a huge kale fan in general but massaging with salt and oil completely changes it. We threw in some freshly shredded carrots and fresh sweet corn kernels for some more color and it was beautiful and flavorful. Made a huge batch for a party and didn’t have quite enough yogurt for the dressing as it called for, but it still came together beautifully. We’ll absolutely be making this again.
Saw some people recommended adding some sweetness so I added some grapes, delightful. I didn’t have any yoghurt so added goats cheese and I’d do it again.