Serves:
6
Serving Size:
½ cup
Prep Time:
30 minutes
Inactive:
10 minutes
Cook:
0 minutes
TOTAL:
40 minutes
INGREDIENTS:
• 6 stalks red kale, de-ribbed and cut into ¼ x 1-inch slices
• 2 cups green cabbage, cut into ¼ x 1-inch slices
• 1 pound jicama, peeled and cut into 1-inch matchstick pieces
• 3 cloves garlic, chopped
• 1 cup parsley, chopped
• 20 ounces plain 2% Greek yogurt
• 1 cup apple cider vinegar
• 1 tablespoon lemon juice
• 1 pinch sea salt
• 1 pinch ground pepper
INSTRUCTIONS:
Mix the kale, cabbage and jicama in a large bowl and set aside. To make the dressing, blend the garlic
and the parsley in a food processor. Slowly add the vinegar, lemon juice and yogurt. Puree until the
dressing is a bright green in color. Add salt and pepper to taste. Combine the green dressing to the slaw
mix. Let stand for 10 minutes for the flavors to combine. Refrigerate any leftovers for up to a week.
NUTRITIONAL VALUE:
Calories: 132
Sodium: 56 mg
Fat: 2 g
Carbohydrates: 14 g
Protein: 11 g
Sugars: 6 g
GREEN GARLIC
SUMMER KALE SLAW
GREEN
POINTS PER
SERVING
4
28
RUTHIE
Store 0220
Lake Park, FL
Red kale and jicama lend a sweet taste to the
green cabbage in this tangy and crunchy slaw.
Apple cider vinegar combined with yogurt and
garlic give it a zing, making this great for barbeques
and summer dinners.
