This vibrant kale slaw is a refreshing and nutritious addition to any meal. Packed with finely chopped kale, shredded carrots, and shredded red cabbage, it offers a delightful crunch and a burst of color. The tangy dressing made with olive oil, lemon juice, maple syrup, and dijon mustard ties everything together beautifully.
If you don't usually stock kale or red cabbage at home, you might need to make a trip to the supermarket. Kale is a leafy green that's often found in the produce section, while red cabbage is typically located near other cabbages and leafy greens. Make sure to pick up fresh lemon for the juice and a good quality maple syrup for the dressing.
Ingredients For Kale Slaw Recipe
Kale: A nutrient-dense leafy green that forms the base of the slaw.
Carrots: Adds sweetness and crunch to the slaw.
Red cabbage: Provides a vibrant color and additional crunch.
Olive oil: Used as the base for the dressing, adding a rich flavor.
Lemon juice: Adds a tangy brightness to the dressing.
Maple syrup: Balances the acidity of the lemon juice with a touch of sweetness.
Dijon mustard: Adds a slight kick and depth to the dressing.
Salt: Enhances the overall flavor of the slaw.
Black pepper: Adds a bit of heat and complexity to the dressing.
Technique Tip for This Recipe
When preparing the kale, make sure to remove the tough stems and finely chop the leaves. Massaging the kale with a bit of olive oil before adding the other ingredients can help to soften it and make it more palatable. This technique breaks down the fibrous texture, making the slaw more tender and flavorful.
Suggested Side Dishes
Alternative Ingredients
kale - Substitute with spinach: Spinach provides a similar texture and nutrient profile, making it a great alternative for those who prefer a milder taste.
shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar crunch and moisture content, while adding a slightly different flavor profile.
shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and crunch, though it is slightly less sweet than red cabbage.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat content and a neutral flavor, making it a good alternative.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, enhancing the flavors of the slaw.
maple syrup - Substitute with agave nectar: Agave nectar offers a similar sweetness and consistency, making it a suitable vegan alternative.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a slightly different texture.
salt - Substitute with sea salt: Sea salt offers a similar flavor profile with potentially more trace minerals.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different color and aroma.
Other Alternative Recipes Similar to This
How to Store / Freeze This Recipe
To store your kale slaw, transfer it to an airtight container. This will keep it fresh and crisp in the refrigerator for up to 3-4 days. The olive oil and lemon juice in the dressing will help preserve the kale and other vegetables.
If you want to prepare the kale slaw in advance, consider storing the dressing separately. Combine the kale, carrots, and red cabbage in one container, and the dressing in another. Mix them together just before serving to maintain the crunchiness of the vegetables.
For freezing, note that kale slaw is best enjoyed fresh. However, if you must freeze it, do so without the dressing. Place the kale, carrots, and red cabbage in a freezer-safe bag, removing as much air as possible. Freeze for up to 1 month.
When ready to use the frozen kale slaw, thaw it in the refrigerator overnight. Once thawed, it may lose some of its crispness, but you can refresh it by tossing it with the dressing just before serving.
If you find the kale has become too soft after thawing, consider using it in a cooked dish like a stir-fry or soup, where the texture change will be less noticeable.
Always label your containers with the date of preparation to keep track of freshness, ensuring you enjoy your kale slaw at its best.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Add the leftover kale slaw to the skillet.
- Stir occasionally for about 3-5 minutes until the slaw is warmed through but still retains some crunch.
Microwave Method:
- Place the kale slaw in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
- Heat on medium power for 1-2 minutes, stirring halfway through.
- Check the temperature and heat for an additional 30 seconds if needed.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the kale slaw evenly on a baking sheet.
- Drizzle with a bit more olive oil if desired.
- Bake for about 5-7 minutes, stirring once halfway through, until the slaw is warmed but not overly wilted.
Steaming Method:
- Set up a steamer basket over a pot of boiling water.
- Place the kale slaw in the steamer basket.
- Cover and steam for 2-3 minutes until the slaw is heated through but still crisp.
Sauté Method:
- Heat a large sauté pan over medium heat.
- Add a small amount of olive oil or lemon juice to the pan.
- Add the kale slaw and sauté for 3-4 minutes, stirring frequently, until warmed through.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the kale slaw in the air fryer basket in a single layer.
- Air fry for 3-4 minutes, shaking the basket halfway through, until the slaw is heated but still crisp.
Best Tools for This Recipe
Large mixing bowl: Use this to combine the chopped kale, shredded carrots, and shredded red cabbage.
Small bowl: Perfect for whisking together the olive oil, lemon juice, maple syrup, dijon mustard, salt, and black pepper.
Whisk: Essential for mixing the dressing ingredients until they are well combined.
Chef's knife: Ideal for finely chopping the kale.
Cutting board: Provides a stable surface for chopping the kale.
Measuring cups: Use these to measure out the shredded carrots and red cabbage.
Measuring spoons: Necessary for accurately measuring the olive oil, lemon juice, maple syrup, and dijon mustard.
Salad tongs: Useful for tossing the slaw to ensure the dressing is evenly distributed.
Serving bowl: Great for presenting the kale slaw once it has rested and the flavors have melded.
How to Save Time on Making This Recipe
Pre-chop vegetables: Buy pre-chopped kale, carrots, and red cabbage from the store to save prep time.
Use a food processor: Quickly shred carrots and red cabbage using a food processor instead of doing it by hand.
Make dressing in advance: Prepare the dressing ahead of time and store it in the fridge for up to a week.
Batch prep: Double the recipe and store extra slaw in the fridge for quick meals throughout the week.
Kale Slaw Recipe
Ingredients
Main Ingredients
- 1 bunch Kale finely chopped
- 1 cup Carrots shredded
- 1 cup Red Cabbage shredded
- ¼ cup Olive Oil
- 2 tablespoon Lemon Juice freshly squeezed
- 1 tablespoon Maple Syrup
- 1 teaspoon Dijon Mustard
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
Instructions
- 1. In a large mixing bowl, combine the chopped kale, shredded carrots, and shredded red cabbage.
- 2. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper.
- 3. Pour the dressing over the kale mixture and toss well to combine.
- 4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
Nutritional Value
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