Kale Slaw With Greek Yogurt “Mayo”

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Fun Tip: You can replace mayo with Greek yogurt in countless dishes. Yogurt is surprisingly versatile and can be made into dressings, dips and sauces that are both warm and cold.

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Kale Slaw With Greek Yogurt “Mayo”

By Diane Kochilas

Servings

Recipes, The Ikaria Diet

Servings

Recipes, The Ikaria Diet

Ingredients

1 large bunch of kale trimmed
2 cups shredded white cabbage
2 carrots peeled and shredded
1 – 2 teaspoons sunflower or chia seeds
3 tablespoons chopped fresh mint

For the dressing:

3 tablespoons plain Greek yogurt
3 tablespoons extra virgin Greek olive oil
Juice and grated zest of 1 lemon
2 teaspoons Dijon mustard
Sea salt to taste

Instructions

Wash and spin dry the kale leaves. Trim off their tough stems. Chop the kale into ribbons (julienne).
Place the kale, cabbage and carrots in a mixing bowl. Add the seeds and mint.
Place the yogurt, olive oil, lemon juice and zest, mustard and salt in a bowl and whisk until smooth. Dollop over the yogurt, toss and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Kale Slaw With Greek Yogurt “Mayo”