kale cabbage coleslaw with poppy seed dressing

Servings: 12

Prep Time: 20 minutes



⅔ cup poppy seed dressing

**⅔ cup plain yogurt


**1 lb. green cabbage, finely shredded

**½ lb. red cabbage, finely shredded

**½ lb. kale, ribs removed and finely shredded

**2 medium carrots, peeled and shredded


  1. Prepare the dressing: Simply whisk together the Poppy Seed Dressing and the yogurt in a small bowl until well blended; set aside.

  2. Prepare the salad: Toss together the cabbage, kale, and carrots in a large mixing bowl. Drizzle with the dressing, tossing as you go, only using enough to moisten and flavor the vegetables. The salad is ready to serve or may be refrigerated covered in an airtight container for up to 6 hours.

Nutrition (per serving)

126 calories; 6 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 56 mcg folate; 3 mg cholesterol; 10 g sugars; 233 IU vitamin A; 91 mg vitamin C; 140 mg calcium; 1 mg iron; 198 mg sodium; 481 mg potassium

Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata