Kale Slaw

• FOR THE DRESSING:
• 1 clove Garlic, Minced
• 1/2 whole Lemon, Juiced
• 2 Tablespoons Chopped Fresh Chives
• 1 Tablespoon Dijon Mustard
• 1/2 cups Mayonnaise
• 1/2 cups Greek Yogurt
• Salt And Pepper
• FOR THE SLAW:
• 1 bunch Kale, Stems Removed, Leaves Finely Chopped
• 1/4 heads Green Cabbage, Core Removed, Roughly Shredded By Hand
• 1/2 whole Red Onion Finely Sliced
• 1 whole Carrot, Peeled, Grated Or Julienne

1. Mix dressing ingredients in a bowl with a whisk, and season with salt and pepper.
2. Mix all the sliced and shredded vegetables together in a bowl and mix well with dressing. Refrigerate before serving.
3. This kale slaw will keep in the fridge for 3-4 days before starting to go soggy. Enjoy!

dressing, clove garlic, lemon, fresh chives, dijon mustard, mayonnaise, greek yogurt, salt, slaw, ubc, red onion, carrot

Taken from tastykitchen.com/recipes/salads/kale-slaw-2/ (may not work)