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Thanksgiving slaw with kale and cabbage


  • 4 cups shredded kale, stems removed
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 4 cups shredded savoy cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots (2 medium)
  • 3/4 cup packed finely snipped Italian (flat-leaf) parsley
  • 1/3 cup mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons sliced green onion
  • 1 tablespoon white wine vinegar
  • 1 tablespoon snipped fresh tarragon OR
  • 1/4 teaspoon dried tarragon, crushed
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/2 cup pepitas (pumpkin seeds), toasted
  • 1/2 cup sundried cranberries


  1. In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
  2. For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
  3. Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas and cranberries over the salad.

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