Crunchy Garden Slaw

The mild, but undeniable taste of tarragon makes this salad special. Kale, Brussels sprouts, and cabbage are colorful cruciferous vegetables, packed with the phytonutrients isothiocyanate and indoles which have cancer-fighting properties.

Makes: 8 servings


1 bag (approximately 10 cups) of chopped kale, Brussels sprouts, and cabbage mix (ex. 10 oz Trader Joes Cruciferous Crunch Collection)
⅓ cup tarragon vinegar
2 tsp sugar (may substitute an alternate sweetener)
1 tsp iodized salt (if desired, decrease salt to reduce sodium content)
1 tsp freshly ground pepper
2 tsp fresh tarragon, finely chopped
¼ cup peanut oil (may substitute with another oil)
3 carrots, grated
1 small onion, grated

kris-salad-photoWhisk together vinegar, sugar, salt, pepper, and tarragon. Add oil, whisking until blended. Combine the chopped vegetables and grated carrots and onion in a large bowl. Pour dressing over salad and toss.
If desired, garnish with tomato wedges and fresh herbs.

Notes: This salad will hold-up well for a few days in the refrigerator and makes a great side salad for lunches.

Nutrition information: 121 calories, 13 g carbohydrate, 3 g protein, 7 g fat(1 g sat), 340 mg sodium, very good source of vitamins A and C and potassium. Equivalent to: 2 ½ Veg, 1 Fat servings

For more nutrition information, please contact Kris Bonham, RDN at