My F&W
quick save (...)

Curried Kaleslaw

  • TOTAL TIME: 25 MIN plus 4 HR chilling
  • SERVINGS: 6
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 small red onion, halved lengthwise and thinly sliced crosswise
  2. 12 Tuscan kale leaves, finely shredded
  3. 1/2 small head green cabbage, finely shredded
  4. 2 medium red bell peppers, thinly sliced
  5. 1/4 cup extra-virgin olive oil
  6. 1 garlic clove, minced
  7. 1 teaspoon mild curry powder
  8. 2 tablespoons cider vinegar
  9. 2 tablespoons fresh lemon juice
  10. Salt and freshly ground pepper
  1. In a colander, rinse the onion in cold water for 1 minute. Drain and pat dry.
  2. In a large bowl, toss the kale with the cabbage, bell peppers and onion.
  3. Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat until softened, about 1 minute. Add the curry powder and cook until fragrant, about 1 minute; be careful not to burn it. Whisk in the vinegar and lemon juice and remove from the heat. Season the dressing with salt and pepper and pour it over the vegetables. Toss well. Cover the slaw and refrigerate for at least 4 hours or overnight. Season with salt and pepper and serve chilled.
Notes One Serving 169 calories, 10.3 gm total fat, 1.5 gm saturated fat, 19 gm carb.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.