Cabbage and Kale Slaw with Caraway Ranch Dressing

Ingredients

• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard
• 2 Tbsp champagne vinegar
• 6 tablespoons buttermilk
• 2/3 cup extra virgin olive oil
• 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• Pinch of white pepper
• 4 cups thinly sliced green cabbage
• 1 cup thinly sliced red onion
• 1 cup, packed, thinly sliced curly or lacinato kale

Directions

1. Set a small sauté pan over high heat, then add the caraway seeds. Move them around in the pan just until they are heated through and aromatic, then take them out right away. They should not brown. Crush them with a mortar and pestle, or chop them very finely with a sharp knife.
2. In a bowl, whisk together the shallots, mustard, and vinegar. Add the buttermilk and whisk again. Pour in the olive oil in a slow, thin stream while whisking so the dressing comes together smoothly. You can also combine everything in a jar, seal it, and shake hard until emulsified. Stir in the ground caraway, salt, and pepper.
3. Put the sliced cabbage, red onion, and kale in a large serving bowl. Add the dressing and toss everything together 10 to 15 minutes before serving.