Waldorf Inspired Kale Slaw
Thanksgiving was a success. I’ve eaten more than my fair share of leftover turkey sandwiches. I’ve consumed more pie than I’d like to admit and I don’t care if I don’t see mashed potatoes until after the new year.
All food consumed this week will have a theme: green vegetables. I woke up yesterday craving greens. The only vegetables I ate over the weekend were heavily covered in butter. Sort of negates the idea, no? So I’ve got to sneak them in over the next week or so before I start making cookies my primary source of nutrients.
I’m not sure if this is a slaw or a salad. It’s kind of both. I love the dishes that are made up of cleaning out the fridge. That’s what happened here. I had a head of kale, a half package of organic broccoli slaw and some apples sitting on the counter. Twenty minutes later, lunch was served. And dinner. And lunch again today.
Hope you all had a fantastic Thanksgiving. Make sure to check back later this week as I’m going to have the first of many fun giveaways to kick off the season of giving!
Other Kale recipes you might enjoy:
Kale Salad with Apples, Sunflower Seeds and Lemon Vinaigrette, Kalyn’s Kitchen
Kale Salad with Quinoa, Avocado & Cranberries, Mountain Mama Cooks
Kale Slaw, Ingredients Inc.
Kale, Cashew & Mint Slaw, Shutterbean
A hearty slaw inspired green salad.
- 1/2 cup plain greek yogurt (I use Chobani 0%)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill
- 2 small cloves garlic, minced
- 1 tablespoon olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon agave nectar
- salt and pepper to taste
- 4 cups broccoli slaw mix
- 4 cups chopped kale (tightly packed)
- 1 cup shredded carrot
- 1 cup diced celery
- 1 1/2 cups chopped Gala apples
- To make the dressing: combine greek yogurt, mayonnaise, dill, garlic, olive oil, vinegar, and agave nectar. Mix well and season to taste with salt and pepper; set aside.
- In a large bowl, combine broccoli slaw, kale, carrot, celery and apple. Toss dressing over vegetables and mix to combine. Salad can be served right away or stored in the fridge. Salad is best eaten the day it is made.