I’ll bet ya never thought salad could be so exciting, huh? Well, let me introduce you to Kale Slaw Recipe. Rich in colors, textures, and flavors, this dynamic twist on the classic coleslaw is the game-changer your table’s been waiting for. Ideal for barbecues, potlucks, or just plain ‘ol Tuesday nights, this refreshing side dish delivers a uniquely delicious experience that’ll have your taste buds dancing.
What’s more, it’s the nutritious and guilt-free indulgence you’ve been searching for, thanks to the nutrient prowess of curly kale, vibrant cabbage, and other super healthy veggies. Now, I know what you’re thinking: “But ChefSane, I’m not a fan of kale” ��� and I hear ya. But trust me, once you try this Kale Slaw recipe, you’ll be singing a different tune. So, are you ready to shake up your salad game? Let’s get into it.
- Prep time: 15 minutes
- Cook time: 0 minutes
- Total time: 15 minutes
- Servings: 8 servings
- Yield: 1 big bowl of slaw
Got your apron ready? Let’s rock the kitchen with some kale slaw magic!
Ingredients & Equipment You’ll Need
- 1 bunch of kale (roughly chopped)
- 1 small head of purple cabbage (thinly sliced)
- 2 large carrots (peeled and grated)
- 1 large red onion (thinly sliced)
- 1 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
And for the equipment, you’ll be needing a large bowl and a sharp knife.
Now, the kale and cabbage obviously bring and bulk and crunch to the slaw but they���re also powerhouses of nutrition, full of vitamins and fiber. The mayonnaise brings creaminess and the vinegar and honey deliver a tangy sweetness that perfectly balances out the flavor. Easy right? And, if you’re vegan, don’t sweat it���swap out the mayonnaise for a vegan version, and switch the honey with maple syrup.
How To Make Kale Slaw Recipe
- First, get all your veggies ready. Roughly chop the kale, thinly slice the cabbage and onion, and grate those carrots.
- Next, combine all these lovely veggies in a large bowl.
- Now, let’s make that dressing. In a different bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
- Time to bring it all together. Pour the dressing over the vegetables and give it a good mix until every leaf is covered with delicious creamy tanginess.
- That���s it! Your Kale Slaw is ready to amaze. You can serve it immediately or let it chill in the fridge for a while to further blend the flavors.
Tips For The Best Results
- Try using a mandoline to slice your veggies for ultra-thin, uniform cuts.
- Don���t fancy mayo? Greek yogurt makes a great substitute in the dressing.
Storage Tips
- Kale slaw stores well in the fridge for two to three days, but it���s best enjoyed fresh.
Frequently Asked Questions
Q: Can I use different types of cabbage?
A: Sure can! You can use green cabbage, Napa cabbage or a mix if you like.
Q: What other vegetables can I use in kale slaw?
A: Be adventurous! Radishes, bell peppers, and broccoli all make nice additions.
Q: Can I make this recipe vegan?
A: Absolutely! Simply swap the mayonnaise and honey with vegan alternatives.
Q: What can I serve with kale slaw?
A: It pairs beautifully with grilled meats, sandwiches, or as a potluck item.
Q: How long does kale slaw last in the fridge?
A: It stays good for about 2-3 days, but best enjoyed fresh.
Nutritional Facts of Kale Slaw Recipe
Here���s a rough breakdown of the nutritional content of our Kale Slaw Recipe per serving:
- Calories: 150
- Protein: 2 grams
- Fiber: 3 grams
- Fat: 9 grams (mostly from mayonnaise)
And there you have it, folks���the perfect addition to your healthy meal plans without skimping on the flavorful fun. Kale Slaw offers a stunning blend of flavors, textures, and crunchy delight. Whether you’re gathering ’round for a family barbecue, or simply looking for a quick and nutritious meal addition, this recipe’s got your back. Happy cooking, foodies!
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