One of my bestest friends and (oh my gosh we’ve been pals for 10 years) bridesmaids, Carolina, makes some awesome food. We’re old.
She is constantly telling me about the amazing things she creates for her friends and I dream of being there eating these things every.single.time. Some of her crostini ideas are beyond my realm of imagination but sound so good. I wish I could be there to enjoy her creative and delicious food, but she lives in Oakland.
Long distance friendships can be challenging but you know it’s meant to be when you still manage to chat every day…and dream about her food.
Not only do we manage to chat but she occasionally sends me a list of ingredients for her creations. This kale slaw being one of them. She provided no measurements so I improvised and wow, I had to share.
It was so good, Chris ate only kale slaw for lunch. No protein, just straight up, raw vegetables and a little dill pickle.
I think this is not only great for lunch but for your first summer BBQ. It’s going to be warm this weekend and I’m up for making this again because it was fab.
I said fab. Sorry…
1/2 bunch of kale, thinly chopped
2 carrots, shredded
1 dill pickle, diced
2 ribs celery, diced
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
1/2 teaspoon celery seed
1 tablespoon honey
1 1/2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
Whisk together yogurt, mayonnaise, mustard, honey, vinegar, celery seed, salt and pepper. Toss dressing with the kale, pickle, carrot, and celery. Chill and serve.
From the Little Yellow Kitchen,