This is my new favorite lunch, I tend to make a big tub of the slaw part for the week and grab a handful for this salad (for other meals you can add apple cider vinegar, go the mayo direction, or leave it virgin. It’s good as a baked potato topping, or for anything that needs a bit of crunchy jazz). Last tip – good quality greek yogurt makes a difference. I say boo Chobani, yay Fage 5% – so creamy.
Creamy Crunchy Slaw Salad
- shredded kale, a handful/bowlful (for a lighter, peppery alternative use arugula)
- For the slaw (about 6 servings?)
- half a cabbage, shredded
- one large carrots, grated or peeled
- half an onion, sliced thinly
- one or two celery stalks, sliced
- For the dressing:
- 1-2 tbsp greek yogurt
- 1 clove of garlic, minced
- knob of feta…how to size this…two dice?
- a pinch fresh shredded parmesan
- a splash of lemon juice
- a bit of water to loosen
- s+p
- For the slaw (about 6 servings?)
Throw all the dressing ingredients in a bowl and stir. Loosen up with just a little bit of water.
Shred and massage your kale in some salt to soften it up a bit then throw into your bowl and mix in with your dressing.
Shred up your cabbage, use a peeler on that carrot, thinly slice your onion and celery. Grab a handful and throw it into the mix and stir, put the rest away in a tupp for another day.
If you want to pump it up even more, croutons are fab on this salad as are pumpkin seeds. For a healthful whop throw some hemp seeds into the mix. Enjoy!
