Kale Cabbage Coleslaw with Yogurt Poppy Seed Dressing

We had a wonderful Easter weekend, full of plenty of indulgences. Delicious dinners, rich desserts and of course some chocolate. I started off this week with a goal to eat better for the rest of this week, with a focus on lots of vegetables.

What better way to get some of those vegetables than a crisp and crunchy salad with a wonderfully creamy dressing. It is perfect to take for lunch and the best part is that the dressing is actually good for you! I swapped out most of the mayo for greek yogurt, giving you the same creamy flavour, but with less calories.

What you’ll need:

Kale and Cabbage Coleslaw

• 1 bag of pre-made Cabbage Coleslaw   (OR make your own with shredded cabbage and carrots, peeled and julienned)
• 2 cups of Kale, shredded
• 4 Green Onions, thinly sliced
• 1 McIntosh Apple, cored and julienned
• 2 tbsp Fresh Lemon Juice

Yogurt Poppy Seed Dressing

• 3/4 cup Greek Yogurt
• 1/4 cup Mayo
• 2 tbsp Honey
• 2 tbsp White Vinegar
• 2 tbsp Poppy Seeds
• Salt and Pepper to taste

Whisk all the dressing ingredients together in a small bowl. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 5 days.

Cut the apple into thin slices and then cut each slice into matchsticks. Place in a bowl with lemon juice to prevent browning.

When you’re ready to assemble the salad, toss the coleslaw mix, shredded kale, sliced green onion and apple matchsticks in a large bowl.

I actually like it better after it has sat in the fridge for 30 minutes or so. It is cool and crisp, and the dressing soaks into the cabbage a bit.

This would be a great salad for picnics. Now we just need the warmer weather so that we can have one!

Printable Version

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