Kale Slaw with Creamy Greek Yogurt Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrot
  • 1 Garlic clove
  • 2 Green onions
  • 2 cups Kale
  • 2 cups Red cabbage

• Condiments

  • 1 tsp Dijon mustard
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Greek yogurt, plain

• Liquids

  • 2 tbsp Water

Found on sagerecipes.com

Ingredients

• ½ cup plain Greek yogurt
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons water
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups thinly sliced kale, stems removed
• 2 cups thinly sliced red cabbage, core removed
• 1 cup shredded carrot
• 2 green onions, sliced

Directions

• In a small bowl, whisk together the Greek yogurt, garlic, mustard, olive oil, lemon juice, and water. Season with salt and pepper and stir to combine.
• In a large bowl, combine the kale, red cabbage, carrots, and sliced onions. Drizzle in the creamy dressing and mix thoroughly with a spoon to evenly distribute the dressing. Cover with plastic wrap and refrigerate for 30 minutes before serving.