Kale and Carrot Slaw with Spiced Dressing
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Kale and Carrot Slaw with Spiced Dressing calories by ingredient
Introduction
I use Penzey's Balti Seasoning in this recipe. Here's the ingredient list if you're curious (you'll see why I let them do the mixing!):coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf I use Penzey's Balti Seasoning in this recipe. Here's the ingredient list if you're curious (you'll see why I let them do the mixing!):
coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf
Number of Servings: 4
Ingredients
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150 grams kale, shredded/sliced very thinly (about 4 cups)
150 grams carrots, grated
1/2 cup Hellman's Reduced-Fat Mayonnaise
2-3 tbsp apple cider vinegar
1/2 tbsp sugar (or more to taste)
1 tbsp Penzey's Balti Seasoning, or to taste
pinch kosher salt
Directions
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