Kale Slaw Recipe
A refreshing, crunchy mix of kale, cabbage and carrots tossed with a tart, mouth-watering apple cider vinaigrette
Servings: 4 servings
Ingredients
for Dressing
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon Kosher salt
For Kale Slaw
- 1 bunch lacinato dinosaur, black or any of the "flat leaf" kales, stems removed and leaves julienned
- quarter head red cabbage shredded
- 1 carrot julienned
- 1 stalk celery thinly sliced on bias, plus the leaves
- ½ small red onion very thinly sliced
- tight handful of parsley leaves
- optional: fresh cracked black pepper
Instructions
- Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, and salt in the bottom of a large mixing bowl to make a "vinaigrette."
- Toss vegetables into the large bowl over the dressing, and toss to coat. Taste and season with additional salt if needed, and pepper.
- Kale slaw can be served immediately.
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Notes
Leftover Kale Slaw will keep in the refrigerator, covered, for about a day, after which, it takes on the taste and texture of fresh sauerkraut.