“Hot” or not, kale is okay by me; we love our greens here. Kale and cabbage together are a classic combination, most notably found in Irish colcannon mashed potatoes. Cabbage and kale are related—both are brassicas, and both are sturdy plants that store well and can live through winters. It’s only natural to find them enjoying each other’s company in a shredded slaw salad like this one. Pulling this slaw together is a tangy buttermilk dressing, a sort of ranch dressing, with notes of caraway. It’s perfect to serve alongside fish or seafood, and with the caraway would be great with pork and potatoes as well.
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)
