Heart-Healthy Crispy Kale Slaw
Elevate your salad game with this Heart-Healthy Crispy Kale Slaw, a vibrant and nutrient-packed dish that’s as satisfying as it is delicious. Featuring oven-crisped kale for a delightful crunch, this slaw combines thinly sliced red cabbage and freshly grated carrot for a colorful and fiber-rich base. The zesty dressing, made with apple cider vinegar, Dijon mustard, honey, and a splash of lemon juice, strikes the perfect balance between tangy and sweet. Sunflower seeds add a nutty texture, while fresh parsley brightens every bite. Quick to prepare in just 25 minutes, this guilt-free salad is perfect as a side dish or a light lunch. Packed with antioxidants and heart-healthy ingredients, it’s a wholesome recipe that’ll leave your taste buds and your body thanking you!
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Ingredients
- 8 cups Fresh kale leaves
- 1 cup Red cabbage
- 1 large Carrot
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Unsalted sunflower seeds
- 0.25 cup Fresh parsley
- 1 tablespoon Fresh lemon juice
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
Rinse the kale leaves thoroughly under cool water. Pat them dry with a clean towel. Remove the stems and tear the leaves into bite-sized pieces.
Step 3
Spread the kale pieces out evenly on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and lightly sprinkle with a pinch of salt.
Step 4
Bake the kale in the preheated oven for about 8-10 minutes, or until they become crispy but not brown. Watch them closely to prevent burning.
Step 5
Meanwhile, thinly slice the red cabbage and place it in a large mixing bowl.
Step 6
Peel the carrot and grate it. Add the grated carrot to the bowl with the red cabbage.
Step 7
In a small bowl, whisk together apple cider vinegar, remaining olive oil, honey, Dijon mustard, remaining salt, black pepper, and lemon juice until well combined.
Step 8
Once the kale is cool, add it to the bowl with the cabbage and carrot.
Step 9
Pour the dressing over the slaw and toss to coat evenly.
Step 10
Chop the fresh parsley and sprinkle it over the slaw, along with the sunflower seeds.
Step 11
Gently toss once more, then serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
| Serving size | (1378.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1088.5 |
| Total Fat 53.1g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1838.2mg | 0% |
| Total Carbohydrate 135.6g | 0% |
| Dietary Fiber 48.8g | 0% |
| Total Sugars 31.8g | |
| Protein 54.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1725.4mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 6055.4mg | 0% |
Source of Calories