Kale and Carrot Slaw with Spiced Dressing
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
150 grams kale, shredded/sliced very thinly (about 4 cups)150 grams carrots, grated1/2 cup Hellman's Reduced-Fat Mayonnaise2-3 tbsp apple cider vinegar1/2 tbsp sugar (or more to taste)1 tbsp Penzey's Balti Seasoning, or to tastepinch kosher salt
Remove center rib from kale leaves. Stack leaves and slice very thinly cross-wise with a sharp knife. You may want to make a horizontal cut down the center of the pile when you're done to make the size a little more manageable.
Grate the carrots, using the large holes of a box grater.
Whisk together mayonnaise, vinegar, sugar, salt, seasoning blend, and pepper. You'll want to taste this. I like it less sweet and more vinegary, but your taste may vary.
Pour dressing over salad and mix thoroughly. Let chill, covered, in refrigerator for at least an hour before serving.
Makes 4 servings of about 100 grams (roughly 1-cup).
Number of Servings: 4
Grate the carrots, using the large holes of a box grater.
Whisk together mayonnaise, vinegar, sugar, salt, seasoning blend, and pepper. You'll want to taste this. I like it less sweet and more vinegary, but your taste may vary.
Pour dressing over salad and mix thoroughly. Let chill, covered, in refrigerator for at least an hour before serving.
Makes 4 servings of about 100 grams (roughly 1-cup).
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 7.2 g
- Cholesterol: 8.0 mg
- Sodium: 294.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.8 g
- Protein: 1.1 g
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