Winter Slaw with Kale and Cabbage

Ingredients

• 4 cups shredded kale, stems removed (4 ounces)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 cups shredded savoy cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots (2 medium)
• 3/4 cup packed finely snipped Italian (flat-leaf) parsley
• 1/3 cup mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons sliced green onio
• 1 tablespoon white wine vinegar
• 1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/2 cup pepitas (pumpkin seeds), toasted

Directions

•     In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
•     For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
•     Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

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