Slaws are a hot menu item these last few years. And so different from the slaws of my childhood. I remember growing up my Aunt would bring the Cold Slaw for Thanksgiving. She would combine shredded cabbage and carrots with a purchased coleslaw dressing. Today’s slaws have move far from the coleslaw my aunt made so long ago.
Although I have fond memories of my family’s Thanksgivings, I enjoy experimenting with different textures and flavors creating slaws for every season. I’ve made my winter slaw with a lemon vinegarette, adding a fresh taste to the kale and cabbage. And an added benefit is this dish can be prepared ahead.
4 cups shredded kale, stems removed (4 ounces)
1 teaspoon salt
1 tablespoon olive oil
4 cups shredded savoy cabbage
1 cup shredded purple cabbage
1 cup shredded carrots (2 medium)
3/4 cup packed finely snipped Italian (flat-leaf) parsley
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
zest of 1 lemon (1/4 tsp packed)
1 tsp Dijon mustard
2 garlic cloves minced or pressed (1 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
½ cup pepitas (pumpkin seeds), toasted
In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
For the dressing, in a food processor or blender combine the parsley, olive oil, lemon juice, lemon zest, mustard, garlic, salt, and pepper. Cover and process or blend to combine.
Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
Prepare the slaw and dressing as directed. Cover and chill separately for up to 24 hours. Sprinkle slaw with pepitas, add dressing and toss before serving.