Kale Zucchini Slaw
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What you need:
8 cups Kale, thinly sliced and packed into cup measure 4 cups zucchini, sliced into long thin strips 4-5 green onions, thinly sliced Dressing: ½ cup mayonnaise ¼ cup yogurt 1 Tbsp Vinegar 1-2 Tbsp sugar 2-4 Tbsp Lemon or lime juice (to taste) Salt and pepper to taste |
Method:
Wash vegetables. Remove stem from kale before slicing. Using a knife, thinly slice kale and place in large bowl. For regular size zucchini, use the whole thing. If you are using a large, overgrown zucchini from the garden; cut into pieces, remove seeds and slice skin side up, include some of green exterior, but not all. Using a mandolin, slice zucchini longways into thin long strips and place in bowl. You can also shred the zucchini on a regular shredder. Slice green onions into circle and place in bowl.
Set bowl aside while make the dressing.
Make dressing by adding all the ingredients to a small bowl and wish until well mixed. Start with the smaller amounts of sugar and lemon, then adjust to taste once mixed.
Pour dressing over greens and toss until the dressing covers the greens completely. This salad is better when it has had a chance to sit in the fridge for a day, allowing the dressing to soften the kale.
Serve as a side dish or as a topping in ham or shredded meat sandwiches.
Wash vegetables. Remove stem from kale before slicing. Using a knife, thinly slice kale and place in large bowl. For regular size zucchini, use the whole thing. If you are using a large, overgrown zucchini from the garden; cut into pieces, remove seeds and slice skin side up, include some of green exterior, but not all. Using a mandolin, slice zucchini longways into thin long strips and place in bowl. You can also shred the zucchini on a regular shredder. Slice green onions into circle and place in bowl.
Set bowl aside while make the dressing.
Make dressing by adding all the ingredients to a small bowl and wish until well mixed. Start with the smaller amounts of sugar and lemon, then adjust to taste once mixed.
Pour dressing over greens and toss until the dressing covers the greens completely. This salad is better when it has had a chance to sit in the fridge for a day, allowing the dressing to soften the kale.
Serve as a side dish or as a topping in ham or shredded meat sandwiches.