Dairy-Free Crispy Kale Slaw

Elevate your salad game with this vibrant Dairy-Free Crispy Kale Slaw, a delicious and nutrient-packed side dish perfect for any occasion. This recipe features crispy oven-baked kale chips tossed with a medley of thinly sliced red cabbage, shredded carrots, and crunchy green onions. The slaw is brought to life with a tangy and slightly sweet citrus dressing, made with lemon juice, apple cider vinegar, Dijon mustard, and a touch of maple syrup. Topped with a satisfying crunch from roasted pumpkin and sunflower seeds, it's a harmonious blend of textures and bold flavors. Quick to prepare and entirely plant-based, this wholesome dish is perfect for those seeking a dairy-free, gluten-free, and nutrient-dense addition to their meals. Serve it fresh to enjoy the full crispiness of the kale chips!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 bunches Curly kale
• 3 tablespoons Olive oil
• 1.5 teaspoons Salt
• 3 tablespoons Lemon juice
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Maple syrup
• 2 teaspoons Dijon mustard
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Black pepper
• 1 small head Red cabbage
• 2 large Carrot
• 4 stalks Green onion
• 0.5 cup Pumpkin seeds
• 0.5 cup Sunflower seeds

Directions

Step 1

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Step 2

Wash and dry the kale thoroughly. Remove the stems and tear the leaves into bite-sized pieces.

Step 3

In a large bowl, drizzle 1 tablespoon of olive oil over the kale and sprinkle with 1 teaspoon of salt. Massage the oil and salt into the kale leaves until they are evenly coated.

Step 4

Spread the kale leaves in a single layer on the prepared baking sheet and bake for 15 minutes, or until the edges are lightly crisped, stirring halfway through to ensure even cooking. Remove from the oven and let cool.

Step 5

Meanwhile, make the dressing by whisking together the lemon juice, apple cider vinegar, maple syrup, Dijon mustard, 2 tablespoons of olive oil, garlic powder, 0.5 teaspoon of salt, and black pepper in a small bowl. Set aside.

Step 6

Thinly slice the red cabbage and set it in a large salad bowl. Peel and shred the carrots and add them to the bowl.

Step 7

Chop the green onions and add them to the cabbage and carrots.

Step 8

Pour the dressing over the cabbage, carrots, and green onions. Toss to coat evenly.

Step 9

Add the cooled crispy kale chips to the salad, along with the pumpkin and sunflower seeds. Gently mix to combine.

Step 10

Serve the slaw immediately for optimal crispiness of the kale chips, or refrigerate for up to one day, noting that the kale chips may lose some of their crunch over time.

Nutrition Facts

Serving size	(1386.6g)

Amount per serving	% Daily Value*
Calories	1668.4

Total Fat 118.2g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 42.0g
Cholesterol 0mg	0%
Sodium 4229.8mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 40.8g	0%
Total Sugars 43.8g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 1426.7mg	0%
Iron 21.0mg	0%
Potassium 4373.8mg	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: 58.8%

Protein: 12.2%

Carbs: 29.0%