Winter Slaw of Kale and Cabbage

• shredded kale4 cups

  stems removed (4 ounces)

• salt↗1 teaspoon
• olive oil↗1 tablespoon
• shredded savoy cabbage4 cups
• shredded purple cabbage1 cup
• shredded carrot1 cup

  (2 medium)

• packed finely snipped Italian parsley3⁄4 cup

  (flat-leaf)

• mayonnaise↗1⁄3 cup
• sour cream↗3 tablespoons
• sliced green onions2 tablespoons

  (1)

• white wine vinegar↗1 tablespoon
• snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed1 tablespoon
• sugar↗1 teaspoon
• garlic clove↗1

  minced

• pepitas↗1⁄2 cup

  toasted (pumpkin seeds)

Step-by-step instructions

1. 1

   In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.

2. 2

   prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.

3. 3

   For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.

4. 4

   Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.