Super Salad Slaw with Cider Vinegar Dressing
Recipe type: Salad
Prep time: 
Total time: 
Serves: A lot. I don't even know how to quantify this. A huge bowl.
  • For the salad:
  • .5 head red cabbage
  • .5 lb brussels sprouts, cleaned and trimmed
  • 1 large broccoli stem, cleaned and trimmed
  • 1 bunch lacinato kale
  • For the dressing (this will make extra):
  • 1 c apple cider vinegar
  • .5 c sugar
  • .25 - .5 c 2% plain Greek yogurt (optional)
  • 2 large garlic cloves, zested
  • 1 t celery seed
  • lots of freshly ground pepper
  1. Have a large mixing bowl on hand to catch all of your shredded veggies.
  2. Shred the cabbage, brussels sprouts, and broccoli stem using the shredding disc on a food processor.
  3. Slice the kale very thin, and then chop it several times.
  4. Toss the veggies together to evenly distribute.
  5. To make the dressing, whisk together the ingredients.
  6. Add the dressing to the salad, stirring with a spoon or fork to distribute. This is not a salad where you would want the dressing "on the side" - way too crunchy!
  7. You can eat it right away, or let it sit for a day (or two).
A half of this recipe is more than enough! But if you need a big mess of prepped veggies in your fridge for the week, go all in!

This recipe might make more dressing than you need.
Recipe by My Utensil Crock at