Kale & Cabbage Salad
IntroductionThis is my favorite way to eat Kale. Actually, it is the only way I like kale. It takes a bit of chopping but it makes so much that you won't have to make it again for a while. This is my favorite way to eat Kale. Actually, it is the only way I like kale. It takes a bit of chopping but it makes so much that you won't have to make it again for a while.
1/2 head, medium (about 5-3/4" dia) Cabbage, fresh
10 cups, Kale, ribs removed & chopped (about one standard bunch)
1/2 medium onions, chopped
3/4 cup, carrots, chopped fine
1/3 cup Granulated Sugar
2/3 tsp Dry Mustard
2/3 tsp Salt (1 tsp)
3 1/3 tbsp Distilled vinegar
2 tsp Celery seed
This lasts really well in the refrigerator, which is great because it makes so much. The original recipe called for more sugar in the dressing, but I found it too sweet so my version already cuts the sugar back. I also usually make 3 batches of the dressing at a time. It lasts for a really long time in the frig.
2. ADD all of the dressing ingredients to a blender and mix to combine.
3. POUR the dressing over the chopped salad and stir to coat. (I put the top on my bowl and then shake it several times)
4. Refrigerate for 30 minutes or more before serving.
Serving Size: Makes about 25 1-cup servings