Cole Slaw with Kale
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Coleslaw is a delicious and healthy addition to any meat dish, and is also a popular snack for sandwiches and burgers. In this recipe, kale is paired with collard greens. To make the leaves more tender, remove all stems and thick veins and shred very finely. Just before serving, stir in a sliced sweet-and-tart apple (Granny Smith is a good choice).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 bunch of kale
- 1/2 head of white cabbage
- 1 apple
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seeds
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Recipes with similar ingredients: white cabbage, leafy cabbage, apples, Dijon mustard, apple cider vinegar, celery seeds
Cooking the dish according to the recipe:
- In a large bowl, combine 1/4 cup vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons Dijon mustard, and 1 teaspoon celery seed.
- Add half a shredded head of white cabbage and half a bunch of chopped kale; mix well. Season with salt and pepper to taste. Slice 1 Granny Smith apple into strips and mix with the cabbage just before serving.
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