Kale coleslaw is a fresh, crunchy, and nutrient-packed twist on the traditional coleslaw. With its vibrant colors and wholesome ingredients, this kale coleslaw recipe adds a delicious, health-conscious spin to your meals. The combination of finely chopped kale, shredded cabbage, and a tangy, creamy dressing creates a balance of flavors and textures that will leave your taste buds satisfied.
Whether you’re looking for a side dish for a barbecue, a picnic, or simply a healthy addition to lunch or dinner, this kale coleslaw recipe is quick to make and full of nutrients. Plus, kale is packed with vitamins and minerals, making this kale coleslaw recipe not only delicious but also incredibly good for you. With just a handful of ingredients, you can whip up this simple and versatile dish in no time!
Ingredients
- 4 cups kale (thinly chopped)
- 2 cups red cabbage (shredded)
- 1 large carrot (grated)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (optional for sweetness)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Execution
1-Prepare the vegetables: Begin by washing the kale and removing the tough stems. Thinly chop the kale leaves and place them in a large mixing bowl. Add the shredded red cabbage, grated carrot, and thinly sliced red onion to the bowl.
2-Make the dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
3-Toss the salad: Pour the dressing over the kale mixture and toss everything together until the vegetables are evenly coated with the dressing.
4-Let it sit: For the best flavor and texture, let the coleslaw sit for at least 15-20 minutes before serving. This allows the kale to soften slightly and absorb the flavors of the dressing.
5-Serve and enjoy: Once the coleslaw has marinated, it’s ready to serve. This crisp and refreshing salad pairs wonderfully with grilled meats, sandwiches, or as a light side dish.
Tips for the Recipe:
About: Kale Coleslaw Recipe
- Massage the kale: If you find kale too tough or bitter, try massaging it with a bit of olive oil and salt for a minute or two before adding the other ingredients. This helps soften the leaves and makes them more tender.
- Make it dairy-free: For a dairy-free version, use vegan mayonnaise or omit the mayo entirely and use a vinaigrette made with olive oil and lemon juice.
- Add seeds or nuts: For extra crunch and nutrients, toss in a handful of sunflower seeds, sliced almonds, or chopped walnuts.
- Sweeten it up: If you prefer a sweeter coleslaw, feel free to increase the amount of honey or add a touch of maple syrup to the dressing.
- Make ahead: This kale coleslaw can be made a few hours in advance and stored in the fridge. In fact, the flavors tend to develop and get better with a bit of time.
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