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I’m one of those weird people who actually loves kale. I’d rather eat kale than lettuce in most dishes.
And why not? Kale is one of the original superfoods, and with good reason. It’s packed full of vitamins, minerals and nutrients.
This kale-slaw is a great way to incorporate it into your family’s meals. It’s a side dish that is bursting with colour, flavour and crunch with just a hint of tanginess from the dressing. Serve it alongside a lovely steak or pop it in some tacos, it’s very versatile. Healthy, fresh and pretty too, it’s bound to become a favourite.
Hands-on Overall
Serving size about 1 1/4 cups
Nutritional values (per about 1 1/4 cups)
Net carbs3.5 grams
Protein3.4 grams
Fat13.3 grams
Calories147 kcal
Calories from carbs 9%, protein 9%, fat 82%
Total carbs6 gramsFiber2.5 gramsSugars2.5 gramsSaturated fat2 gramsSodium67 mg(3% RDA)Magnesium66 mg(16% RDA)Potassium315 mg(16% EMR)
Ingredients (makes 6 servings)
- 1 bunch of kale (170 g/ 6 oz) - I use dark leaf Cavolo Nero, or Tuscan Kale
- 2 1/2 cups shredded red cabbage (175 g/ 6.2 oz)
- 1 1/4 cups shredded green cabbage (90 g/ 3.2 oz)
- 1/2 cup grated carrot (55 g/ 1.9 oz)
- 1/4 cup pumpkin seeds, aka pepitas (32 g/ 1.1 oz)
- 1/3 cup mayonnaise (73 g/ 2.6 oz) - you can make your own
- 1 tablespoon lemon juice or apple cider vinegar, or to taste
- salt and pepper if desired
Instructions
- There’s no rocket science going on here. Finely slice the kale and place in large bowl.
- Using a sharp knife or mandolin, thinly slice the red and green cabbages.
- Grate the carrot. Add all to the kale in the bowl. Combine thoroughly with salad tongs or your hands.
- Serve dressed with mayonnaise, lightened up with lemon juice or apple cider vinegar to taste. I like to drizzle my dressing over the top, but feel free to mix it right through. Finish off with a sprinkle of pepitas.
Serve immediately or refrigerate for up to 3 days.
Tangy Kale Slaw
Ingredients (makes 6 servings)
- 1 bunch of kale (170 g/ 6 oz) - I use dark leaf Cavolo Nero, or Tuscan Kale
- 2 1/2 cups shredded red cabbage (175 g/ 6.2 oz)
- 1 1/4 cups shredded green cabbage (90 g/ 3.2 oz)
- 1/2 cup grated carrot (55 g/ 1.9 oz)
- 1/4 cup pumpkin seeds, aka pepitas (32 g/ 1.1 oz)
- 1/3 cup mayonnaise (73 g/ 2.6 oz) - you can make your own
- 1 tablespoon lemon juice or apple cider vinegar, or to taste
- salt and pepper if desired
Instructions
- There’s no rocket science going on here. Finely slice the kale and place in large bowl.
- Using a sharp knife or mandolin, thinly slice the red and green cabbages.
- Grate the carrot. Add all to the kale in the bowl. Combine thoroughly with salad tongs or your hands.
- Serve dressed with mayonnaise, lightened up with lemon juice or apple cider vinegar to taste. I like to drizzle my dressing over the top, but feel free to mix it right through. Finish off with a sprinkle of pepitas. Serve immediately or refrigerate for up to 3 days.
Nutrition (per about 1 1/4 cups)
Calories147kcal
Net Carbs3.5g
Carbohydrates6g
Protein3.4g
Fat13.3g
Saturated Fat2g
Fiber2.5g
Sugar2.5g
Sodium67mg
Magnesium66mg
Potassium315mg
Detailed nutritional breakdown (per about 1 1/4 cups)
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