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Essential Best Foods Cookbook
by Dana Jacobi
Michel Nischan, a chef committed to seasonal cooking, uses dark leafy greens for winter salads. This is my simplified version of his delicious slaw made with kale, succulent napa cabbage, and tender savoy cabbage.
Makes 4 servings .


• 1 1/4-pound head napa cabbage, halved lengthwise
• 1/2 small head savoy cabbage
• 2 packed cups curly kale, stems removed and torn into 1 1/2" pieces

• 2 tablespoons honey mustard
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 1 tablespoon apple cider
• 1 teaspoon fresh lemon juice
• 4 teaspoons canola oil
• Freshly ground pepper

Starting from the bottom, cut the napa cabbage halves crosswise into 1/2" strips that are mostly the white, crisp part, making 1 1/2 cups. Reserve the remaining cabbage for another use. Quarter the savoy cabbage and cut into thin strips. In a large bowl, combine the napa cabbage, savoy cabbage, and kale. Toss to mix.

2. FOR THE DRESSING: In a small bowl, whisk together the mustard, coriander, ginger, salt, vinegar, cider, and lemon juice, until the salt and mustard dissolve. Add the oil in a thin stream, until the dressing is creamy. Season with pepper to taste.

3. Pour the dressing over the greens. Toss with a fork until the greens start to wilt. Cover the slaw and refrigerate for 1 hour before serving, or up to 3 days. The slaw becomes more tender as it sits.

Food Fact: Raw cabbage provides more vitamin C than cooked.
Another Way: Top with slices of diced preservative-free ham to make this salad a one-dish meal.

Per serving: 118 calories, 5 g fat, 1 g saturated fat. 4 g protein. 16 g carbohydrates, 4 g fiber


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