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
- 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 tablespoon, chopped
- ½ cup Sour cream - Greek yogurt is a suitable substitute
- ½ cup Mayonnaise
- 1 Lemon, juiced - Approx. 4 tablespoon
- 2 tablespoon Apple cider vinegar - red wine vinegar is a suitable substitute
- 2 tablespoon Dijon mustard - grainy and smooth work well
- 1 tablespoon Honey - Agave syrup is a suitable substitute
- salt/pepper to taste
- 3 tablespoon Pepitas (pumpkin seeds)
- Cilantro leaves
Using a food processor, mandolin 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.