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.

Red onion: Adds a sharp, tangy flavor to the mix.

Sunflower seeds: Adds a nutty texture and flavor.

Olive oil: Forms the base of the dressing, adding a rich, smooth texture.

Apple cider vinegar: Adds tanginess and helps balance the flavors.

Honey: Adds a touch of sweetness to the dressing.

Dijon mustard: Adds a bit of spice and depth to the dressing.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of heat and complexity.

To ensure the kale is tender and easier to eat, massage it with a bit of olive oil and a pinch of salt before combining it with the other ingredients. This will help break down the tough fibers and make the slaw more enjoyable.

• kale - Substitute with spinach: Spinach has a similar texture and can be used raw in salads, providing a milder flavor.

• carrots - Substitute with jicama: Jicama offers a similar crunch and a slightly sweet flavor, making it a good alternative.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar texture and can be used to maintain the crunch in the slaw.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to red onions.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunch and nutty flavor, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tangy flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a natural sweetener in dressings.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To keep your kale slaw fresh and crisp, store it in an airtight container. This will prevent the vegetables from wilting and maintain their crunch.

• Place the container in the refrigerator. The kale slaw will stay fresh for up to 3-4 days. Make sure to give it a good toss before serving to redistribute the dressing.

• If you plan to make the kale slaw ahead of time, consider storing the dressing separately. Combine the kale, carrots, red cabbage, and red onion in one container, and keep the dressing in a small jar. Mix them together just before serving to keep the vegetables from becoming soggy.

• For freezing, note that kale slaw is best enjoyed fresh. Freezing can alter the texture of the vegetables, making them less crunchy. However, if you must freeze it, do so without the dressing. Place the kale, carrots, red cabbage, and red onion in a freezer-safe bag, removing as much air as possible before sealing.

• Label the bag with the date and contents. The kale slaw can be frozen for up to 1 month. When ready to use, thaw in the refrigerator overnight and add the dressing just before serving.

• If you find the kale slaw has lost some of its crunch after thawing, you can refresh it by adding a handful of freshly chopped kale or carrots before serving.

• If you must reheat the kale slaw, consider using a gentle method to maintain its texture and flavor.
• Place the kale slaw in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 30-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, you can reheat the kale slaw on the stovetop. Use a non-stick skillet over low heat. Add a splash of olive oil or a bit of water to prevent sticking. Stir frequently and heat until just warmed through.
• For a unique twist, spread the kale slaw on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can add a slight crispness to the sunflower seeds and enhance the flavors.
• If you prefer not to reheat, consider refreshing the kale slaw by adding a bit more apple cider vinegar and olive oil, then tossing well to reinvigorate the flavors.

• Large mixing bowl: Use this to combine the chopped kale, shredded carrots, shredded red cabbage, and thinly sliced red onion.

• Small bowl: This is for whisking together the olive oil, apple cider vinegar, honey, dijon mustard, salt, and black pepper to make the dressing.

• Whisk: Essential for thoroughly mixing the dressing ingredients to ensure they are well combined.

• Chef's knife: Ideal for finely chopping the kale and thinly slicing the red onion.

• Cutting board: Provides a stable surface for chopping and slicing the vegetables.

• Measuring cups: Necessary for accurately measuring the kale, carrots, red cabbage, red onion, olive oil, and sunflower seeds.

• Measuring spoons: Useful for measuring the apple cider vinegar, honey, dijon mustard, salt, and black pepper.

• Salad tongs: Handy for tossing the kale mixture with the dressing to ensure even coating.

• Grater: Needed for shredding the carrots and red cabbage if they are not pre-shredded.

Pre-chop ingredients: Prepare the kale, carrots, red cabbage, and red onion in advance and store them in airtight containers.

Use a food processor: Shred the carrots and red cabbage quickly using a food processor.

Make dressing ahead: Whisk together the olive oil, apple cider vinegar, honey, and dijon mustard and store in the fridge.

Batch prep: Double the recipe and store extra kale slaw for quick meals throughout the week.

Pre-toast seeds: Toast the sunflower seeds in bulk and store them for easy use.