In a very large bowl add the kale, salt, and olive oil. Using your fingers, rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.

In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar, and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.

Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.