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Cabbage and Kale Slaw with Caraway Ranch Dressing
Cabbage and Kale Slaw with Caraway Ranch Dressing
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Prep Time:
20 minutes
Total Time:
20 minutes
Tangy buttermilk caraway ranch coleslaw with cabbage, kale, and red onions.
Ingredients:
  • Dressing Ingredients:
  • 1 tablespoon shallots, minced
  • 2 teaspoons Dijon mustard (whole grain or smooth)
  • 2 tablespoons champagne vinegar (or white wine vinegar)
  • 6 tablespoons buttermilk
  • 2/3 cup extra virgin olive oil
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • Pinch white pepper (can sub black pepper)
  • Salad Ingredients:
  • 4 cups green cabbage, thinly sliced (about 1/2 a large head)
  • 1 cup red onion, thinly sliced
  • 1 cup, packed, curly or lacinato kale, thinly sliced (center tough stems removed before slicing the leaves)
Instructions:
  • Toast and crush caraway seeds: Toast caraway seeds in a hot sauté pan until fragrant. Avoid browning. Crush seeds using a mortar and pestle or finely mince with a sharp knife.
  • Prepare the dressing by combining shallots, mustard, and vinegar in a bowl, whisk until mixed. Add buttermilk and whisk again. Slowly pour in olive oil while whisking to make a smooth emulsion. Alternatively, combine all ingredients in a jar, seal, and shake vigorously. Stir in caraway seeds, salt, and pepper.
  • Create the salad: Combine thinly sliced cabbage, red onion, and kale in a large serving bowl. Drizzle with dressing and mix well. Let it sit for 10 to 15 minutes before serving.

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