1/2 medium head Cabbage, Equals 8 cups chopped or 16 ounces by weight
3 cups Kale, Chopped
1/2 cup Plain Greek Yogurt
2 tablespoons Olive Oil, Or whatever oil you prefer to use
2 teaspoons White Vinegar
1 tablespoon Pure Maple Syrup, Or honey
1/4 teaspoon Onion Powder
pinch of Salt and Pepper
Chop cabbage into small pieces and place in a large bowl.
In a smaller bowl combine Greek yogurt, oil, vinegar, maple syrup, onion powder, salt and pepper.
Whisk together until smooth and combined.
Taste. If you prefer a more tangy flavor, add a little vinegar, about 1 tsp. Want a sweeter dressing? Add a teaspoon of maple syrup. If you think it needs more seasoning, toss in another pinch of salt.
Pour (or scoop) half of the dressing on top of the cabbage and mix together. Add more dressing gradually until the cabbage is coated to your liking.
Now add the kale and toss the coleslaw again.
Serve right away or store covered in the fridge.
This recipe makes enough dressing to lightly coat the cabbage and kale. For a thicker layer of dressing on your coleslaw, double the recipe for the dressing and add it in small amounts, tossing until coated to your liking. Leftover dressing makes a great sandwich spread.