Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Cabbage-and-Kale Slaw with Toasted Yeast Dressing

Ingredients

  • 2/3 cup plus 1 tablespoon nutritional yeast flakes
  • 1 garlic clove, thinly sliced
  • 1 tablespoon plus 1/2 teaspoon apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1/3 cup water
  • 1/4 cup grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • 1/2 medium green cabbage, cored and very thinly sliced (12 cups)
  • 1 medium bunch of Tuscan kale, stems discarded, leaves very thinly sliced (4 1/2 cups)

Method

  1. In a skillet, toast the nutritional yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt.

  2. In a bowl, toss the cabbage and kale. Add the yeast dressing and toss. Season the salad with salt and serve.


MAKE AHEAD

The dressing can be refrigerated for up to 3 days.

http://www.foodandwine.com/recipes/cabbage-and-kale-slaw-toasted-yeast-dressing