Cabbage and Kale Slaw with Caraway Ranch Dressing
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
Heat a small sauté pan on high heat. Add the caraway seeds to the pan. Stir the seeds in the pan and heat them until they are warm and fragrant, then remove from pan. Do not brown them. Grind them with a mortar and pestle or mince them up finely with a sharp knife.
Add the shallots, mustard, and vinegar into a bowl, whisk to combine. Whisk in the buttermilk. Slowly dribble in the olive oil, whisking to create an emulsion. Whisk in the caraway seeds, salt, and pepper.
Place the thinly sliced cabbage, red onion, and kale into a large serving bowl. Sprinkle with dressing and toss to combine 10 to 15 minutes before serving.