This looks very colorful, especially if you can combine red and green cabbage with the dark green kale and carrots. Use whatever type of kale softens best for you when massaged. I’ve used the curly kale a lot as well as lacinato or Tuscan kale; just do your best to slice thinly through the curls. Alternatively, you can use baby kale and slice that into slivers after removing the stems.
Ingredients
- 8 cups kale (about 1 bunch, stripped from stalk, sliced into slivers, rinsed, and dried)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 cups red or green cabbage, or a combination, sliced as thinly as possible
- 1 cup grated carrot (about 2 medium carrots, peeled)
- 1 cup thinly sliced Napa cabbage (optional)
- ½ cup toasted sunflower seeds
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely minced shallots
- 1 teaspoon sugar
- 3 tablespoons mayonnaise
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
How to Make It
- To massage the kale, place the kale in a large serving platter or dish. Add the olive oil and salt and massage for 2 to 3 minutes, until the kale is soft and tender. Mix in the cabbage, carrot, and Napa cabbage, if using. Make the dressing
- In a small bowl, whisk together the lemon juice, shallots, sugar, mayonnaise, and olive oil. Season with salt and four to five grinds of pepper. Taste-test the dressing on a few spoons of the slaw; adjust the salt and pepper, if necessary. Just before serving, mix the dressing with the coleslaw. Top with the sunflower seeds.
