Coleslaw à la rainbow
This is a colorful and luxurious coleslaw with a twist! Creamy kale with crunchy almonds, super tasty and low carb. Serve as a side dish or eat as it is, delicious either way.
- 15 oz. 425 g green cabbage
- 15 oz. (6 cups) 425 g (1.5 liters) red cabbage
- 1 (5 oz.) 1 (140 g) yellow bell pepperyellow bell peppers
- 5 oz. 140 g Tuscan kale
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) Slivered almonds
- ½ cup 120 ml sour cream
- ¼ cup (1½ oz.) 60 ml (45 g) Greek yogurt (4% fat)
- ¼ cup 60 ml mayonnaise
- 1 tsp 1 tsp Dijon mustard
- 1 tbsp 1 tbsp lemon juice
- salt and pepper to taste
This recipe has been added to the shopping list.
Making low carb simple
- Use a sharp knife, mandolin or food processor to slice the cabbage, bell pepper and kale as thinly as possible. Place in a large bowl, and use your hands to toss together.
- Place the almonds in a small frying pan over medium heat. Stir frequently until they are fragrant, and light brown in color. Set aside in a small bowl to cool.
- Place all of the dressing ingredients in the jar of a stick mixer or a blender and blitz until creamy and well combined.
- Pour the dressing over the salad and toss to combine.
- For serving, garnish with the toasted almonds.
Add fresh herbs such as basil, parsley or cilantro to the dressing for a more flavorful salad. Garlic is also yummy.
You can store the salad in a covered container in the fridge for up to 5 days.
I‘d just add the info that raw kale is tough to digest, and people who consume it regularly (e.g. green smoothies) in some quantities may risk thyroid problems.
Nowadays, when every superfood is distorted by a ‚more-is-more‘ mentality, this unfortunately bears reminding.