Kale and Cabbage Coleslaw Recipe – Gotta love Coleslaw, and Gotta love it even more when it’s a quarter of the calories! That’s what you get with Kale and Cabbage Coleslaw…Oh and It’s Finger Lickin’ Good!
But wait… we’re not done yet! Watch the Video and you will see for yourself…
Kale and Cabbage Coleslaw Recipe
- 3/4 Cup Julienne Red Bell Pepper
- 2 Cups Kale
- 1/4 Cup Parsley
- 2 Cups Green Cabbage
- 2 Cups Purple Cabbage
- 2 tsp Fresh Dill
- 3 Tbsp Wine Vinegar
- 3 Tbsp Low Fat Yogurt
- 1/2 tsp Celery Salt
- 1 tsp Black Pepper
Kale and Cabbage Coleslaw..NICE
- Dressing – Mix the vinegar, yogurt, parsley, salt and pepper in a small bowl.
- Cut Cabbage, Kale and Bell Pepper into Julienne size.
- Chop dill and parsley.
- Mix remaining ingredients in a large bowl, then add your dressing. Mix thoroughly. Cover and put in refrigerator for 30 minutes, then serve. YEP, IT’S THAT EASY!
Kale and Cabbage Coleslaw is generally eaten as a side dish with foods such as, fried chicken and barbecued meats and maybe accompanied by itself as a salad. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, along with chili. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut.
It’s tradition for Chef Reilly to give his FAST Review score, and there is no exception for his meals!
Chef Reilly’s 5 Spoon Review:
Food – 4 Spoons (Super Good Slaw)
Ambiance – 4 Spoons
Service – 3.5 Spoons
Taste – 4 Spoons (SUPER GOOD did I mention it is SUPER GOOD!)
Chef Reilly’s F.A.S.T. Review total avg= 4 spoons!
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