Confession time: I grew up thinking I didn’t like coleslaw. I know very un-American of me, but somehow I’ve managed to survive all these years of picnics without it. Truth be told I don’t think I’ve ever tried the traditional, creamy, white, kind because I’m really not the biggest fan of mayonnaise (I know the horror).
This slaw has none of the traditional mayo (or cabbage for that matter) but it does has a fantastic fresh flavor, a wonderful tang, and a boatload of fresh veggies. I even threw in some sunflower seeds for good measure 🙂
Crunchy Kale Slaw
Time 10 minutes
1 12oz package Broccoli Slaw
1 12 oz package Trader Joe’s Cruciferous Crunch (sub ~3 cups shredded kale and ~1 cup shredded purple cabbage)
1/3 cup Dijon mustard
3 TBSP Honey
3 TBSP Olive Oil
1/4 cup sunflower seed kernels
1/3 cup unsweetened dried cranberries
In a large serving bowl combine veggies, mustard, honey, and olive oil. Toss thoroughly to coat (your clean hands work great for mixing everything in there). Gently mix in sunflower seeds and cranberries, saving some to garnish the top.
*Note: If you’re making this for a party (or an occasion where you want it to look pretty) don’t mix in the cranberries until the very end because they tend to bleed their color a bit as they sit.
Confession (part two): I had this recipe planned to share this recipe before I knew Davida was collecting green foods this week, but since she’s such a wonderful hostess I figured I should go ahead and join the party anyways!