Kale Slaw With Greek Yogurt “Mayo”
Fun Tip:
You can replace mayo with Greek yogurt in countless dishes. Yogurt is surprisingly versatile and can be made into dressings, dips and sauces that are both warm and cold.
Ingredients
- 1 large bunch of kale trimmed
- 2 cups shredded white cabbage
- 2 carrots peeled and shredded
- 1 – 2 teaspoons sunflower or chia seeds
- 3 tablespoons chopped fresh mint
For the dressing:
- 3 tablespoons plain Greek yogurt
- 3 tablespoons extra virgin Greek olive oil
- Juice and grated zest of 1 lemon
- 2 teaspoons Dijon mustard
- Sea salt to taste
Instructions
-
Wash and spin dry the kale leaves. Trim off their tough stems. Chop the kale into ribbons (julienne).
-
Place the kale, cabbage and carrots in a mixing bowl. Add the seeds and mint.
-
Place the yogurt, olive oil, lemon juice and zest, mustard and salt in a bowl and whisk until smooth. Dollop over the yogurt, toss and serve.
