Growing up in central Missouri, cole slaw was a staple on our table. It was served just as often as your typical romaine or iceberg lettuce salad, and it was always my preference. My Mom makes an incredible cole slaw and I have been eating that same cole slaw recipe since I was in diapers.
This slaw recipe was actually inspired by one of those shredded lettuce bags you find at the grocery store. It combined several types of shredded cabbage with sunflower seeds and bacon, and had a slightly sweet creamy dressing. I LOVE it, but it’s extremely pricey for how simple the ingredients are.
Combine white cabbage, purple cabbage and kale with sunflower seeds, bacon and diced green onions to give this salad the perfect combination of crunch and salty bacon. The dressing is simple. The greek yogurt and lemon give it a tangy taste, while the sugar lends a slight sweetness.
I could honestly make a meal out of this. Enjoy!
- 4 cups white cabbage,shredded
- 2 cups red cabbage, shredded
- 1/2 cup kale, finely shredded
- 3 slices bacon, cooked and crumbled
- 4 tbsp sunflower seeds
- 3 tbsp greek yogurt, full fat
- 1/2 tsp grated lemon zest
- 3 tbsp lemon juice
- 2 tbsp evoo
- 1 tbsp shallot, finely chopped
- 3 tbsp sugar*
- 1/8 tsp salt
- 1/8 tsp pepper
- Combine all ingredients in a large bowl.
- In a small bowl, combine all ingredients. Whisk vigorously.
- Combine the slaw ingredients with the dressing, and allow to chill in the refrigerator for at least 10 minutes before serving.
- Feel free to substitute honey, but you may have to add a bit more to get to desired sweetness.