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Warm Red Cabbage and Kale Slaw
Photo by: Michael Visser |
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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| This dramatic red and green slaw has a zesty, sweet-sour taste thanks to a quick stir-fry in raspberry vinegar. The vibrant colour and taste complements any roast meat. |
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Ingredients
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3 tbsp (45 mL) vegetable oil |
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1 clove garlic, minced |
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4 cups (1L) each shredded red cabbage and shredded kale leaves, tough stems removed |
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2 tbsp (30 mL) raspberry vinegar |
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2 tbsp (30 mL) packed brown sugar |
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½ tsp (2 mL) salt |
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1 pear, halved, cored and chopped |
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Preparation
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Heat oil in a Dutch oven or large skillet set over medium-high heat. Add garlic; stir-fry for about 10 seconds. Add cabbage; cook, stirring for 2 minutes. Stir in kale and stir-fry for 1 minute.
Whisk raspberry vinegar with brown sugar and salt. Pour over slaw mixture and sprinkle in pear; toss to combine. Serve immediately.
Makes 6 servings.
Tip: For a main-course slaw, chop 1 pkg. (8 oz/250 g) firm tofu and add with kale.
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Nutritional information
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Per serving: 130 cal, 8 g fat, 16 g carb, 2 g protein, 3 g fibre, 175 mg sodium. Excellent source vit A and C.
Fast & easy: 30 minutes or less (prep and cooking time).
Light: Less than 10 g fat. |
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Calories : 130
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