Kale Slaw Spring Salad

April 09, 2019

Ingredients

• 5 cups chopped fresh kale
• 3 cups torn romaine
• 1 package (14 ounces) coleslaw mix
• 1 medium fennel bulb, thinly sliced
• 1 cup chopped fresh broccoli
• 1/2 cup shredded red cabbage
• 1 cup crumbled feta cheese
• 1/4 cup sesame seeds, toasted
• 1/3 cup extra virgin olive oil
• 3 tablespoons sesame oil
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 1/3 cup pureed strawberries
• Sliced fresh strawberries

Directions

• Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine.
• Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.

Nutrition Facts

1-1/3 cups: 192 calories, 15g fat (3g saturated fat), 6mg cholesterol, 140mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 starch.

Originally published as Kale slaw spring salad in Taste of Home April/May 2017

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