Creamy Garden Coleslaw with Kale and Radish
When cabbage is freshly picked from the garden, there's nothing better (and simpler) to make than coleslaw.
Servings: 8 people
Cost: 10
Ingredients
- 1 Green cabbage, medium - Approx. 6-8 cups, shredded
- 1 Bunch of kale - Approx. 3 cups, shredded
- 1 Bunch of radish - Approx. 10 radishes, thinly sliced
- 3 Green onions (scallions) - Thinly sliced
- 1 Handful of cilantro - Approx. 4 tbsp, chopped
Dressing
- ½ cup Sour cream - Greek yogurt is a suitable substitute
- ½ cup Mayonnaise
- 1 Lemon, juiced - Approx. 4 tbsp
- 2 tbsp Apple cider vinegar - red wine vinegar is a suitable substitute
- 2 tbsp Dijon mustard - grainy and smooth work well
- 1 tbsp Honey - Agave syrup is a suitable substitute
- salt/pepper to taste
Garnish
- 3 tbsp Pepitas (pumpkin seeds)
- Cilantro leaves
Instructions
Prep vegetables
- Using a food processor, mandoline or a sharp knife, thinly slice cabbage and place it in a large bowl.
- Strip kale from stems and chop leaves finely. (Pro tip: washing kale after it is chopped removes some of the bitterness and makes it more palatable). Add chopped kale to bowl.
- Thinly slice radish and scallions and add to bowl along with chopped cilantro.
Make dressing
- Add all dressing ingredients to a small bowl and whisk vigorously. Taste and adjust seasoning.
Mix and plate coleslaw
- Combine dressing with sliced vegetables. Taste and adjust seasoning.
- Plate slaw and garnish with pepitas and more cilantro.
Nutrition
Calories: 150kcal
To see the web version with photos, tips
and FAQs, scan the QR code or visit:
https://urbanfarmandkitchen.com/creamy-garden-coleslaw-with-kale-and-radish/