This post originally appeared on the Taste and Savor blog on March 15th, 2012
Last week, my daughter and I went on our annual pilgrimage to Orlando with her competition cheer team. It was a weekend jam-packed with theme parks, cheer leading, good friends and fun. While I did not completely abandon my healthy eating habits, I must say that I did enjoy more than my normal share of indulgences. I mean, really who can resist a Mickey shaped waffle or two? Unfortunately, the only green I saw that weekend, came in the form of cash flying out of my wallet, rather than fresh veggies. With that said, I was in major need of some vitamin rich greens once I got home.
I came up with a crunchy kale and napa cabbage slaw that paired nicely with barbecue pork sliders. I wanted my slaw to mimic the tanginess of my regular slaw, but without the mayonnaise.
This was a great side dish that really nourished me after a long weekend of fun and travel. I hope you will give this tangy, super green slaw a try.
Super Green Kaleslaw:
1 bunch Kale, stem removed and cut into thin ribbons
1 medium head of Napa Cabbage, shredded
2 Carrots, shredded
3 Scallions, green and white part, thinly sliced
1/2 cup Canola Oil
1/4 cup Apple Cider Vinegar
2 TB Honey
1 tsp Dijon Mustard
Salt and Pepper to taste.
Place kale in a large pan, coated with non-stick cooking spray, over medium high heat. Saute, stirring constantly, until kale is bright green in color, about 3-5 minutes. Remove kale from heat and allow to cool slightly. Once kale is cooled, place it in a large bowl with the Napa, carrots and scallions.
Make the vinaigrette by whisking together the canola oil, cider vinegar, honey and Dijon mustard.
Pour the vinaigrette over the veggies and toss to coat. Season with salt and pepper to taste