Wednesday, March 6, 2013

Suped-up Coleslaw

My brother in law made a cabbage and kale salad over the holidays.  He is a chef by trade, so of course it was amazing! This is my version of that salad.


1/4 of a cabbage, thinly sliced
3-4 stalks of kale, thinly sliced
1 Red Pepper, thinly sliced
1 carrot, grated
1/4 Red Onion, thinly sliced
1/3 cup Parsley, finely chopped
3 tablespoons white wine vinegar
1/2 lemon, juiced
2 tablespoons olive oil
fresh groud pepper to taste
coarse sea salt to taste


In a small bowl mix vinegar, lemon, olive oil, salt, pepper and parsley.  Set aside

In a large bowl mix all remaining ingredients.  Toss with dressing.

Allow to sit covered in the refrigerator for 15-30 minutes to enhance the flavour.

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