Homemade Vinaigrette Kale Slaw

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup provides sweetness with a lower glycemic index.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds are nutrient-dense and offer similar crunch.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity with a fresh flavor.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is more accessible and still adds tang.

Destem a small bunch of lacinato or dinosaur kale.

Finely shred the kale to make 3 packed cups.

Add the shredded kale and 1/2 teaspoon of salt to a bowl and massage the kale for about 30 seconds until broken down.

Add 2 packed cups of finely shredded red cabbage to the bowl.

Add 1/2 cup of thinly sliced radishes to the bowl.

Add 1.5 cups of shredded carrots to the bowl.

Add 1/2 cup of sliced green onions to the bowl.

Add 1/2 cup of chopped cilantro to the bowl.

Add 3/4 cup of toasted and unsalted pumpkin seeds to the bowl and combine all the ingredients.

In a separate bowl, whisk together the juice from 1 lemon, 3 tablespoons of extra virgin olive oil, 2 tablespoons of honey, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 2 pinches of red pepper flakes, and 1/2 teaspoon of salt until combined.

Pour the dressing over the kale slaw and combine all of the ingredients.

Place the kale slaw in the fridge and let it marinate for about 30 minutes or up to 24 hours for the best flavor.

Cooking Techniques

Spice Level:

Dietary

Allergens