Homegrown | Kale and Napa Cabbage Slaw

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor and higher smoke point.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch and nutrition.

cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice adds acidity and brightness.

In a bowl, add 2 cups of shredded Napa cabbage and 2 cups of shredded kale.

To chiffonade the Napa cabbage, stack the leaves, roll them, and slice with a chef knife to create even shreds.

For the kale, remove the tough rib by laying it down and trimming it out, then roll the leaf and chiffonade it into small pieces.

In a separate bowl, add 1/2 cup of plain Greek yogurt and whisk until smooth.

Add the zest of 1 lime and the juice of 1 lime to the yogurt.

Eyeball about 1 tablespoon of Dijon mustard and add it to the bowl.

Add a couple of glugs of extra virgin olive oil to the dressing.

Whisk all the dressing ingredients together and taste for seasoning.

Add a couple of grinds of black pepper and a pinch of salt to the dressing, then taste again to adjust if needed.

Pour the dressing over the greens and mix until fully dressed, using tongs or your hands to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens