Crispy Kale Slaw

Brighten up your table with this vibrant and nutrient-packed Crispy Kale Slaw, a fresh twist on the classic coleslaw! This recipe combines tender strips of kale, crunchy red cabbage, sweet carrots, and crisp red bell peppers, tossed with a zesty homemade dressing made from olive oil, apple cider vinegar, Dijon mustard, and a touch of honey and lemon juice. Finished with toasted sunflower seeds for an irresistible crunch and fresh cilantro for an herbaceous note, this slaw is not only bursting with texture and flavor but also brimming with healthy ingredients. Perfect as a refreshing side dish or a light lunch, this quick 20-minute recipe is sure to become a go-to favorite. Plus, it can be prepared ahead of time for added convenience, making it ideal for gatherings, picnics, or meal prep.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 cups Kale
• 1 cup Red cabbage
• 2 medium Carrots
• 1 medium Red bell pepper
• 3 Green onions
• 0.5 cup Fresh cilantro
• 0.25 cup Sunflower seeds
• 0.25 cup Olive oil
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Honey
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash the kale thoroughly and pat dry. Remove the tough stems and chop the kale leaves into thin strips.

Step 2

Thinly slice the red cabbage and add it to a large bowl with the chopped kale.

Step 3

Peel the carrots and cut them into matchsticks or use a julienne peeler for long thin slices. Add to the bowl with kale and cabbage.

Step 4

Chop the red bell pepper into thin strips and slice the green onions, adding both to the bowl.

Step 5

Chop the fresh cilantro roughly and add it to the bowl with the other vegetables.

Step 6

Toast the sunflower seeds in a dry skillet over medium heat for about 3-4 minutes until they are golden and fragrant. Set aside to cool.

Step 7

In a separate small bowl or a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk or shake well until the dressing is thoroughly mixed.

Step 8

Drizzle the dressing over the vegetables in the large bowl. Toss everything together until the vegetables are well coated with the dressing.

Step 9

Sprinkle the toasted sunflower seeds over the top of the slaw before serving for a delicious crunch.

Step 10

Serve immediately or cover and refrigerate for up to 2 hours to allow the flavors to meld.

Nutrition Facts

Serving size	(719.4g)

Amount per serving	% Daily Value*
Calories	1018.8

Total Fat 80.2g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 18.3g
Cholesterol 0mg	0%
Sodium 1739.9mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 19.9g	0%
Total Sugars 34.4g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 542.2mg	0%
Iron 7.0mg	0%
Potassium 1937.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 6.1%

Carbs: 24.7%