Pickled Cabbage, Kabocha & Kale Slaw
Tangy cabbage, roasted squash and kale.
Ingredients
- 2 cups, plus a splash of brine Fogato pickled cabbage
- ½, cubed and roasted Kabocha squash
- 1 bunch, sliced Lacinato kale
- 3 tbsp Olive oil
- ½, juiced Lemon
Steps
- Open your Fogato quick pickled purple cabbage.
- Roast the kabocha cubes with oil and salt at 425°F until caramelized.
- Massage the kale with lemon and olive oil.
- Toss the kale with the pickled cabbage and a splash of its brine, then fold in the squash.
The pickled cabbage is also great in a cauliflower and kabocha salad.
More recipes from Mise by Fogato