Busch’s Fresh Blueberry & Kale Slaw
Yield: 12 Servings
Note: You may substitute 12 ounces of your favorite Poppy Seed Dressing for the dressing recipe below.
1 bunch Lacinato (Dinosaur) Kale, washed, stemmed, and thinly sliced
3 cups red cabbage, cored and shredded
3 cups green cabbage, cored and shredded
2 cups carrots, shredded
½ cup toasted sunflower seeds
3 cups fresh blueberries, rinsed
Poppy Seed Dressing:
¾ cup Mayonnaise
¼ cup buttermilk or plain yogurt
¼ cup honey
¼ cup white wine vinegar
2 tablespoons poppy seeds
½ teaspoon Dijon Mustard
½ teaspoon Sea Salt
1. Combine the chopped kale, shredded cabbages, carrots, sunflower seeds, and blueberries in a large bowl.
2. In a separate bowl, combine all of the dressing ingredients and whisk to combine.
3. Add the dressing to the slaw and mix. Refrigerate the slaw until ready to serve. The slaw will keep for 2-3 days in the refrigerator.