Kale Slaw
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
4 servings
- 1 bunch lacinato kale
- ½ small head purple cabbage, shredded or thinly sliced
- ¼ of red onion, very finely sliced, soaked in water for 15 minutes, drain.
- ¼ cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives
- ¼ cup olive oil
- 1/4-1/2 teaspoon salt
- juice from 1-2 small lemons – try roasting them first, see notes!
- 1-2 garlic cloves finely minced (use a garlic press)
- pepper and chili flakes to taste
- 1/4 cup toasted hemp seeds, sunflower seed , or pumpkin seeds or make our salad topper!
- Optional: If you are not vegan, adding a little pecorino cheese adds delicious depth.
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Preparation
Step 1
Remove (cut) thicker stems from the kale, then stack the leaves. Slice them thinly into ribbons and place in a large bowl. Slice the cabbage thinly and add to the bowl. Add the red onion to the bowl.
Step 2
Add the olive oil, salt and minced garlic cloves, give a good toss (or feel free to massage with your fingers). Add lemon juice to taste. You want the salad to taste tangy and flavorful!
Step 3
Season with pepper and chili flakes to taste. Add any fresh herbs, toasted seeds, pecorino or other optional additions (see post body).
Step 4
Serve or store in a sealed container in the fridge for up to 4 days!
Step 5
Save recipe for the next time?
