Kale Slaw With Greek Yogurt “Mayo”
Fun Tip:
You can replace mayo with Greek yogurt in countless dishes. Yogurt is surprisingly versatile and can be made into dressings, dips and sauces that are both warm and cold.
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1
large bunch of kale
trimmed
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2
cups
shredded white cabbage
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2
carrots
peeled and shredded
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1
– 2 teaspoons sunflower or chia seeds
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3
tablespoons
chopped fresh mint
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Wash and spin dry the kale leaves. Trim off their tough stems. Chop the kale into ribbons (julienne).
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Place the kale, cabbage and carrots in a mixing bowl. Add the seeds and mint.
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Place the yogurt, olive oil, lemon juice and zest, mustard and salt in a bowl and whisk until smooth. Dollop over the yogurt, toss and serve.