Vegan Crispy Kale Slaw

Elevate your salad game with this vibrant and nutrient-packed Vegan Crispy Kale Slaw! Bursting with fresh, crunchy ingredients like shredded kale, purple cabbage, carrots, and green onions, this slaw combines colorful produce with bold, zesty flavors. Tossed in a tangy dressing made from lemon juice, apple cider vinegar, Dijon mustard, and a touch of maple syrup, it strikes the perfect balance of sweet and savory. The unique highlight? Crispy baked kale chips on top, delivering an irresistible crunch with every bite! Finished with sliced almonds and a sprinkle of nutritional yeast, this easy-to-make dish is not only packed with texture but also brimming with plant-based nutrients. Ready in just 35 minutes, this slaw makes a mouthwatering side dish or a light, refreshing meal on its own. Perfect for vegan diets, meal-prepping, or your next potluck, it’s a delicious way to enjoy clean, wholesome eating.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 bunches kale
• 1 small head purple cabbage
• 2 medium carrot
• 4 stalks green onion
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 0.5 teaspoons garlic powder
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cup sliced almonds
• 2 tablespoons nutritional yeast

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Wash and dry one bunch of kale thoroughly, removing the tough stems. Tear the kale into bite-sized pieces.

Step 3

Place the torn kale in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon nutritional yeast and a pinch of salt.

Step 4

Bake in preheated oven for about 12-15 minutes, or until crispy and slightly browned. Remove and let cool.

Step 5

Meanwhile, finely shred the remaining bunch of kale and purple cabbage and place them in a large mixing bowl.

Step 6

Peel and julienne the carrots, and thinly slice the green onions. Add them to the bowl with the kale and cabbage.

Step 7

In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper to make the dressing.

Step 8

Pour the dressing over the kale mixture and toss well to combine.

Step 9

Add the sliced almonds and toss again.

Step 10

Just before serving, top the slaw with the cooled crispy kale pieces for an added crunch.

Step 11

Serve immediately as a refreshing side or light meal.

Nutrition Facts

Serving size	(1306.9g)

Amount per serving	% Daily Value*
Calories	1253.8

Total Fat 84.4g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 1807.4mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 44.3g	0%
Total Sugars 42.5g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 1534.8mg	0%
Iron 13.8mg	0%
Potassium 3867.7mg	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: 58.4%

Protein: 12.1%

Carbs: 29.5%