Kale & Parmesan Coleslaw

Kale & Parmesan Coleslaw

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A few surprising ingredient swaps turn our classic Green Cabbage Coleslaw into a brand new dish! Try Kara Vogts, Food Stylist for The Rachael Ray Show, twist on the classic.

  • Green Cabbage Coleslaw
  • 2 pounds shredded italian kale
  • 1 julienned apple
  • 1 cup grated parmesan
  • 6 tablespoons EVOO
  • Fresh lemon juice
  • Zest of 1 lemon
  1. Cook Green Cabbage Coleslaw.
  2. Replace the cabbage with shredded italian kale. Add 1 julienned apple and 1 cup grated parmesan. When making the dressing, replace the mayo with 6 tbsp. EVOO, swap in fresh lemon juice for the vinegar and add the zest of 1 lemon.