Kale and Cabbage Slaw With Mustard Vinaigrette
A vibrant kale and cabbage slaw features a light Dijon mustard vinaigrette, offering a refreshing side dish.
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Instructions
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Preheat the oven to 350 F.
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Spread nuts in a single layer on a baking sheet and toast for 8 to 10 minutes, checking and turning frequently.
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Remove the middle rib from kale leaves, roll them tightly, and slice into thin strips; place in a large bowl.
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Core and shred or chop the cabbage, then add it to the bowl with the kale.
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Toss the chopped nuts with the kale and cabbage.
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In a jar or bowl, combine Dijon mustard, minced garlic, vinegar, olive oil, salt, and pepper; whisk or shake well to create the dressing.
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Drizzle 2 to 3 tablespoons of the dressing over the salad, toss, then cover and refrigerate until serving.
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Serve the salad with any extra dressing on the side.