Lacinato Kale and Chinese Blues Cabbage Coleslaw
This crunchy slaw hits all the right notes. Inspired from Hillstone’s famous “Ding’s Coleslaw” this is a favorite dish that is great to have in your back pocket. It works as a side dish or on top of your sandwich, think fried chicken sando. We make this dish with Chinese Blues Napa Cabbage and Lacinato Kale. Both varieties can be found on our Nursery page. Order your seedlings today to make this refreshing Backyard-To-Table slaw!
4 Servings
- ⅓ cup mayonnaise
- 3 tablespoons drained pickle relish
- 1 tablespoon buttermilk
- 2 teaspoons drained prepared horseradish
- 1 teaspoon spicy brown mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar
- Kosher salt, freshly ground pepper – to taste
- 2½ cups finely shredded Chinese Blue Napa Cabbage
- 1 cup finely shredded Lacinato Kale
- ¼ cup finely chopped parsley
- ¼ cup finely chopped scallion greens
Directions:
Step 1
Whisk mayonnaise, relish, buttermilk, horseradish, mustard, vinegar, and sugar in a medium bowl. Season with salt and pepper. Add cabbage and kale, parsley, and scallion greens and toss to coat. Taste and season again with salt and pepper.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
