Confetti kale slaw from Moosewood Restaurant Favorites: The 250 Most Requested Naturally Delicious Recipes from One of America's Best-loved Restaurants by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pizza rustica; Chilaquiles; Dixie tofu-pecan loaf; Macaroni and cheese with broccoli; Quick uncooked tomato sauce for pasta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red cabbage for green cabbage.

  • vickster on July 01, 2016

    Delicious salad and colors are beautiful. Better if allowed to marinate in fridge for a few hours as kale is softened and flavors blend.

  • louie734 on September 09, 2014

    Didn't have an apple around, but made a half recipe of the dressing to top a coleslaw of green and red cabbage, shredded carrots, shaved celery, and shredded massaged kale, which was pretty close to the veg called for here. This was a tasty dressing and a nice take on a non-mayo based slaw. I did add some dried fruit - I think dried cranberries, and a handful of toasted nuts. What really is great about this salad is the way the kale, carrots, and red cabbage pop on the plate - the color is gorg.

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