Published on February 13, 2017

Recipe: Cabbage and Kale Nordic Slaw

Cabbage salad14 oz. bag of coleslaw mix
1½ cups kale (destemmed and chopped finely in food processor fitted with a standard S-shaped blade)
¼ cup sliced green onions
½ cup white balsamic vinegar, preferably fruit flavored
2 tbsp. lingonberry jam
1 tbsp. extra virgin olive oil
1 tsp. Dijon mustard
1 tsp. sea salt
½ tsp. freshly ground black pepper
½ tsp. celery seed

In a large bowl, toss together coleslaw mix, kale, and green onions. In a smaller bowl, whisk together balsamic vinegar, jam, olive oil, mustard, sea salt, black pepper, and celery seed. Pour dressing over slaw and toss until thoroughly mixed. Garnish with a ¼ teaspoon of jam if desired.

Note: Lingonberry jam can be found at specialty grocery stores. If you can’t find it, substitute with raspberry jam.

Serves six. Each serving contains about 87 calories, 2.5 g fat, a trace of saturated fat, 0 g trans fat, 0 mg cholesterol, 425 mg sodium, 14 g carbohydrates, 7 g sugar, 2 g fiber, and 2 g protein.