Coleslaw is a delightful thing. Raw shredded kale is a delightful thing. A creamy tangy dressing is a delightful thing. And the best thing? Keeping the main ingredients raw and fresh, they’re packed to the max with vitamins, nutrients and fibres. Oh, and another best thing? It’s put together in just a few minutes and goes with pretty much any dish.
Kale Coleslaw with Cranberries and Creamy Dijon Mustard Dressing
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Loading...Ingredients
- Salad ingredients
- 4-5 large kale leaves, hard stem removed, finely shredded
- 1 small green or Chinese cabbage, shredded
- Handful fresh green herbs like koriander, dill, parsley, mint etc (a mix of your favourite)
- 100 g dried cranberries or raisins
- Pepper & Salt
- Dressing
- 2 tbsp mayonnaise (more to taste)
- 2 tbsp yoghurt
- 1 tbsp dijon mustard (more to taste)
- 1 tbsp lemon juice (more to taste)
- 1 tsp honey (more to taste)
- Pepper & Salt
Instructions
Mix together all the dressing ingredients, taste and adjust to your liking (I like to add it to a sealable jar and then shake really well to mix).
Shred the kale and cabbage really finely, I used a food processor for this. You might need to do it in batches depending on the size of your food processor.
Roughly chop the herbs and add these, together with the cranberries, to the kale mix. Use your hands to blend all the ingredients well.
If making ahead, store the dressing and the coleslaw separately in the fridge at this stage.
When ready to serve, pour the dressing over the coleslaw and toss to coat.
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31 October 2023 at 20:08[…] get much better than that! Oh, and leftover chicken for the next day of course! I served it with a kale & cranberry coleslaw, a great […]