Winter Kale Slaw

4 cups shredded, stemmed kale

1 tablespoon olive oil

1 teaspoon salt

4 cups shredded Savoy or green cabbage

1 cup shredded red cabbage 1 cup shredded carrots

¾ cup packed chopped Italian parsley

1/3 cup mayonnaise

3 tablespoons sour cream

2 tablespoons sliced green onion

1 tablespoon white wine vinegar

1 tablespoon chopped fresh tarragon or ¼ teaspoon dried tarragon, crushed

1 teaspoon sugar

1 clove garlic, minced

½ cup pepitas (pumpkin seeds), toasted

In an extra-large bowl combine kale, olive oil, and salt. Using your fingers, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the cabbages and carrots; toss to combine.

For dressing, in a food processor or blender combine the next eight ingredients (through garlic). Cover and process or blend to combine.

Add dressing to kale mixture; toss to coat. Sprinkle with pepitas. Makes 10 servings (¾ cup each).

To make ahead: Prepare salad as directed. Cover and chill up to 24 hours.

Nutrition values per serving: 159 calories (74 percent from fat), 13 g fat (2 g saturated fat), 7 g carbohydrates, 3 g sugars, 3 g fiber, 5 g protein, 5 mg cholesterol, 310 mg sodium.

Recipe appears in the Better Homes & Gardens New Cook Book, 17th Edition© 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.