A few weeks ago, I stopped into Honey Butter Fried Chicken on Elston to pick up dinner. I knew the chicken would be delicious, but the sides looked just as tempting. I tried (and loved) the Kale and Cabbage Slaw with a creamy yogurt dressing and crunchy pomegranate seeds. My version of the slaw uses fresh, tart pomegranate seeds. Because it stays crisp in the fridge for a few days, I have been making a batch at the beginning of the week so that we have an easy, healthy side dish on hand during busy summer nights.
Kale and Cumin Slaw with Pomegranate seeds
For the slaw
- 1/2 head green cabbage
- 10 medium sized leaves Lacinato Kale (or 5 large)
For the dressing
- 3/4 cup Greek yogurt (I used Fage 2%)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 pomegranate
Thinly slice cabbage. Add to a large bowl.
Remove the tough stem from each kale leaf. Stack 3-4 leaves together, then slice into ¼ inch ribbons. Add to bowl with cabbage and toss to combine.
In a medium bowl, whisk all dressing ingredients until smooth. Pour over cabbage/kale. Use tongs to mix dressing with vegetables.
Cut pomegranate in quarters. Remove seeds and sprinkle over slaw. Toss again to combine. Refrigerate until serving.