Recipe Spotlight: Cabbage and Kale Coleslaw

Recipe Spotlight: Cabbage and Kale Coleslaw

Cabbage and Kale Coleslaw

Studies show that a diet filled with a variety of fruits, vegetables, and other plant foods may lower the risk of some cancers. For your next game day, consider bringing this coleslaw. The kale tastes great and delivers lots of good vitamins, minerals, and antioxidants.


14 oz. bag of coleslaw mix

1½ cups kale (destemmed and chopped finely in a 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 a jam if desired.

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

Per Serving

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, 2 g fiber, 7 g sugar, and 2 g protein.