Kale Slaw
I still remember the first time I made kale slaw. It was a summer afternoon, and I was looking for a refreshing side dish to serve at a barbecue. I had all the ingredients on hand, and the result was amazing. The combination of crunchy kale, sweet carrots, and tangy dressing was a hit with my guests.
Since then, I've made kale slaw countless times, experimenting with different ingredients and dressings. But the basic recipe remains the same, and it's one that I return to again and again. There's something about the combination of flavors and textures that just works.
Kale slaw is also incredibly versatile. You can serve it as a side dish, add it to sandwiches or salads, or even use it as a topping for tacos or grilled meats. And the best part is that it's easy to make ahead of time, so you can prepare it in advance and refrigerate it until you're ready to serve.
In this recipe, I'll show you how to make a classic kale slaw with a simple vinaigrette dressing. I'll also give you some tips and variations to help you customize the recipe to your taste. So let's get started!
Kale slaw is a great way to get your daily dose of greens, and it's also a fun and delicious way to add some variety to your meals. Whether you're a kale lover or just looking for a new side dish to try, I hope you'll enjoy this recipe as much as I do.
Why You’ll Love This Recipe
- Kale slaw is a healthy and delicious side dish that's perfect for any occasion.
- It's easy to make ahead of time and can be refrigerated for up to a day.
- The recipe is highly customizable, so you can add your favorite ingredients and dressings.
- Kale slaw is a great way to get your daily dose of greens and add some variety to your meals.
- It's a fun and delicious way to add some crunch and flavor to your favorite dishes.
- Kale slaw is a versatile recipe that can be served as a side dish, added to sandwiches or salads, or used as a topping for tacos or grilled meats.
Why This Recipe Works
The key to a great kale slaw is to balance the flavors and textures. You want a combination of crunchy and soft, sweet and tangy, and fresh and savory. To achieve this, I use a mix of kale, carrots, and red cabbage, along with a tangy vinaigrette dressing.
The dressing is made with apple cider vinegar, Dijon mustard, and olive oil, which gives it a nice balance of acidity and richness. I also add some honey to balance out the flavors and a pinch of salt to bring out the flavors of the vegetables.
The other important thing is to massage the kale before adding the dressing. This helps to break down the fibers and makes the kale more tender and easier to digest. It's a simple step, but it makes a big difference in the final result.
Finally, I like to add some crunchy elements to the slaw, such as chopped nuts or seeds. This adds texture and interest to the dish, and helps to balance out the flavors.
Ingredients You’ll Need
To make kale slaw, you'll need a few simple ingredients, including fresh kale, carrots, and red cabbage. You'll also need some basic pantry staples, such as apple cider vinegar, Dijon mustard, and olive oil. Don't forget to pick up some crunchy elements, such as chopped nuts or seeds, to add texture and interest to the dish.
When shopping for kale, look for fresh, crisp leaves with no signs of wilting or browning. You can use any type of kale you like, but I prefer curly kale or lacinato kale for this recipe. For the carrots and cabbage, choose firm, fresh vegetables with no signs of softening or mold.
- 2 cups curly kale, stems removed and discarded, leaves choppedLook for fresh, crisp kale leaves with no signs of wilting or browning. You can use any type of kale you like, but curly kale or lacinato kale works best for this recipe.
- 1 cup carrots, peeled and gratedChoose firm, fresh carrots with no signs of softening or mold. You can use any color carrots you like, but orange carrots work best for this recipe.
- 1 cup red cabbage, shreddedLook for firm, fresh cabbage with no signs of softening or mold. You can use any type of cabbage you like, but red cabbage adds a nice pop of color to the dish.
- 1/2 cup apple cider vinegarApple cider vinegar adds a nice tanginess to the dressing and helps to balance out the flavors of the slaw.
- 2 tbsp Dijon mustardDijon mustard adds a nice creaminess to the dressing and helps to balance out the flavors of the slaw.
- 1 tsp honeyHoney adds a touch of sweetness to the dressing and helps to balance out the flavors of the slaw.
- 1/2 tsp saltSalt helps to bring out the flavors of the vegetables and adds depth to the dish.
- 1/4 tsp black pepperBlack pepper adds a nice kick to the dish and helps to balance out the flavors of the slaw.
- 2 tbsp olive oilOlive oil adds a nice richness to the dressing and helps to balance out the flavors of the slaw.
- 1/4 cup chopped walnutsChopped walnuts add a nice crunch to the dish and help to balance out the flavors of the slaw.
Equipment You’ll Need
How to Make Kale Slaw
- 1In a large bowl, massage the chopped kale with your hands for about 2-3 minutes, until it becomes tender and slightly softened. This helps to break down the fibers and makes the kale more digestible.
- 2Add the grated carrots and shredded red cabbage to the bowl with the kale. Toss to combine, until the vegetables are evenly distributed.
- 3In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 4Slowly pour the dressing over the kale mixture, tossing to combine until the vegetables are evenly coated.
- 5Drizzle the olive oil over the slaw and toss to combine, until the vegetables are evenly coated.
- 6Sprinkle the chopped walnuts over the top of the slaw and toss to combine, until the nuts are evenly distributed.
- 7Taste the slaw and adjust the seasoning as needed. You can add more apple cider vinegar, salt, or black pepper to taste.
- 8Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes, until the flavors have melded together and the vegetables are chilled.
- 9Just before serving, give the slaw a good toss and adjust the seasoning as needed.
- 10Serve the slaw chilled, garnished with additional chopped walnuts if desired.
Expert Tips
- To get the best flavor out of your kale, make sure to massage it with your hands before adding the dressing. This helps to break down the fibers and makes the kale more tender and digestible.
- Don't overdress the slaw, as this can make it soggy and unappetizing. Start with a small amount of dressing and add more to taste.
- If you're not a fan of walnuts, you can substitute them with chopped pecans or almonds. Just be sure to toast the nuts in a 350°F oven for 5-7 minutes, until fragrant and lightly browned, before adding them to the slaw.
- To add some extra flavor to the slaw, try adding some diced apples or dried cranberries. These will add a nice sweetness and texture to the dish.
- If you're looking for a lighter dressing, you can try using a vinaigrette made with lemon juice and olive oil. This will give the slaw a nice brightness and acidity.
- To make the slaw more substantial, try adding some cooked chicken or salmon. This will add protein and make the dish more filling.
Common Mistakes to Avoid
- Not massaging the kale before adding the dressing, which can make it tough and fibrous.
- Overdressing the slaw, which can make it soggy and unappetizing.
- Not chilling the slaw before serving, which can make it taste flat and unrefreshing.
- Not adjusting the seasoning to taste, which can make the slaw taste bland and uninteresting.
- Using low-quality ingredients, such as wilted kale or old nuts, which can affect the flavor and texture of the dish.
Variations and Substitutions
- Try adding some diced apples or dried cranberries to the slaw for extra flavor and texture.
- Use a different type of nut, such as pecans or almonds, for a different flavor and texture.
- Add some cooked chicken or salmon to the slaw for extra protein and substance.
- Use a different type of vinegar, such as balsamic or white wine vinegar, for a different flavor profile.
- Add some grated ginger or garlic to the dressing for extra flavor and depth.
- Try using a different type of green, such as spinach or arugula, for a different flavor and texture.
What to Serve With Kale Slaw
Kale slaw is a versatile dish that can be served as a side dish, added to sandwiches or salads, or used as a topping for tacos or grilled meats. It's also a great addition to a charcuterie board or a picnic spread.
Some of my favorite ways to serve kale slaw include as a topping for a grilled chicken or fish sandwich, as a side dish for a barbecue or picnic, or as a addition to a salad or bowl. You can also use it as a topping for tacos or grilled meats, or as a side dish for a weeknight dinner.
Make-Ahead, Storage, Freezing and Reheating
Kale slaw can be made ahead of time and refrigerated for up to a day. Simply prepare the slaw as directed, then cover it with plastic wrap and refrigerate until chilled.
To freeze the slaw, prepare it as directed, then transfer it to an airtight container or freezer bag. Label the container or bag with the date and contents, then store it in the freezer for up to 3 months.
To thaw the slaw, simply remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, give the slaw a good toss and adjust the seasoning as needed.
Kale slaw can also be reheated in the microwave or on the stovetop. Simply heat it in short increments, stirring frequently, until the slaw is warmed through and the flavors are melded together.
Frequently Asked Questions
What type of kale is best for kale slaw?
Curly kale or lacinato kale works best for kale slaw, as they have a milder flavor and a more tender texture than other types of kale.
Can I use frozen kale for kale slaw?
Yes, you can use frozen kale for kale slaw. Simply thaw the kale according to the package instructions, then squeeze out as much water as possible before using it in the recipe.
How long can I store kale slaw in the refrigerator?
Kale slaw can be stored in the refrigerator for up to a day. Simply prepare the slaw as directed, then cover it with plastic wrap and refrigerate until chilled.
Can I freeze kale slaw?
Yes, you can freeze kale slaw. Simply prepare the slaw as directed, then transfer it to an airtight container or freezer bag. Label the container or bag with the date and contents, then store it in the freezer for up to 3 months.
How do I thaw frozen kale slaw?
To thaw frozen kale slaw, simply remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, give the slaw a good toss and adjust the seasoning as needed.
Can I reheat kale slaw?
Yes, you can reheat kale slaw. Simply heat it in short increments, stirring frequently, until the slaw is warmed through and the flavors are melded together.
What are some good substitutions for walnuts in kale slaw?
Some good substitutions for walnuts in kale slaw include pecans, almonds, or hazelnuts. You can also try using seeds, such as pumpkin or sunflower seeds, for a different flavor and texture.
Can I add protein to kale slaw?
Yes, you can add protein to kale slaw. Some good options include cooked chicken, salmon, or tofu. Simply chop the protein into small pieces and add it to the slaw, then toss to combine.
Ingredients
- 2 cups curly kale, stems removed and discarded, leaves chopped
- 1 cup carrots, peeled and grated
- 1 cup red cabbage, shredded
- 1/2 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chopped walnuts
Instructions
- In a large bowl, massage the chopped kale with your hands for about 2-3 minutes, until it becomes tender and slightly softened. This helps to break down the fibers and makes the kale more digestible.
- Add the grated carrots and shredded red cabbage to the bowl with the kale. Toss to combine, until the vegetables are evenly distributed.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- Slowly pour the dressing over the kale mixture, tossing to combine until the vegetables are evenly coated.
- Drizzle the olive oil over the slaw and toss to combine, until the vegetables are evenly coated.
- Sprinkle the chopped walnuts over the top of the slaw and toss to combine, until the nuts are evenly distributed.
- Taste the slaw and adjust the seasoning as needed. You can add more apple cider vinegar, salt, or black pepper to taste.
- Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes, until the flavors have melded together and the vegetables are chilled.
- Just before serving, give the slaw a good toss and adjust the seasoning as needed.
- Serve the slaw chilled, garnished with additional chopped walnuts if desired.