Kale Slaw

By • January 19, 2014 0 Comments

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Author Notes: As a kid, I used to love that sweet broccoli salad studded with dried fruit and seeds my Mom would bring to potlucks, but I thought that concept could use a 2014 update. I decided to use kale and make the dressing much less sweet than I remember. The result is a lightly-sweetened, tangy dressing that stands up to hearty kale. I'm so pleased with how this turned out. It's a sneaky way to get picky eaters to eat lots of kale. It's also easily adaptable to your taste. Vegan? Use veganaise and agave nectar. Don't like raisins? Try dried cranberries or dried currants. Don't like mayo? Try greek yogurt.Nicole Dula

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Serves 6

  • 1/2 cup good quality mayonnaise or veganaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey or agave nectar
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 green onions, sliced very thin
  • 1 bunch green curly kale (6-8 stalks)
  • 1 cup Thompson raisins
  • 1 cup raw sunflower seeds
  1. In a large bowl, add the mayonnaise (or veganaise), vinegar, honey (or agave), salt and pepper. Whisk until smooth.
  2. Wash the kale and remove the center ribs and stems from each stalk. Dry the leafy part between kitchen towels or in a salad spinner and then cut into bite-sized pieces.
  3. Add the kale, green onions, raisins and sunflower seeds to the bowl with the dressing. Toss to combine and refrigerate for at least one hour and up to overnight to let the flavors come together and allow the kale to soften.

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