Kale Slaw With Red Cabbage And Carrots Recipes

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KALE SLAW WITH RED CABBAGE AND CARROTS



Kale Slaw with Red Cabbage and Carrots image

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds

Steps:

  • In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
  • In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
  • Season with salt and pepper, drizzle with dressing, and toss to coat.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

KALE AND RED CABBAGE SLAW WITH WALNUTS



Kale and Red Cabbage Slaw With Walnuts image

I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings, appetizer

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

4 cups stemmed, slivered curly kale
Salt to taste
1 tablespoon extra virgin olive oil
3 cups finely sliced or shredded red cabbage
1/4 cup finely chopped walnuts
2 tablespoons seasoned rice vinegar
2 teaspoons sherry vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)
1 tablespoon walnut oil
1/4 cup plain yogurt
Freshly ground pepper

Steps:

  • Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
  • Add the cabbage and walnuts to the kale and toss together.
  • In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams

KALE + RED CABBAGE SLAW



KALE + RED CABBAGE SLAW image

Quick and easy, this Kale + Red Cabbage Slaw salad will add some freshness to your life! Includes a light dressing and added seeds for protein and crunch.

Provided by Julie | The Simple Veganista

Categories     Salad

Time 10m

Number Of Ingredients 13

1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
1/2 head small red cabbage, shredded
1 - 2 carrots, grated or julienned (or use quartered baby carrots)
1/3 red onion, thinly sliced
1/2 cup parsley leaves, roughly chopped
2 tablespoons hemp hearts
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)
1 tablespoon olive oil
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons water
mineral salt & fresh cracked pepper to taste

Steps:

  • In a small bowl, mix your dressing and set aside.
  • Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
  • Serves 2 or one generously.
  • For a creamier dressing, replace the oil with tahini.
  • If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.
  • If serving for one, use 1 - 1 1/2 tablespoons each of the seeds.

Nutrition Facts : Calories 259 calories, Sugar 8.8 g, Sodium 179.2 mg, Fat 17.8 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 6.5 g, Protein 9.2 g, Cholesterol 0 mg

KALE AND CARROT SLAW



Kale and Carrot Slaw image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 bunch kale, center stems removed and leaves thinly sliced
One 10-ounce bag julienned carrots
1 bunch radishes, halved and sliced
1/4 cup fresh lime juice
3 tablespoons grapeseed oil
2 tablespoons fresh orange juice
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Add the kale, carrots and radishes to a large bowl.
  • Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
  • Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.

KALE SLAW WITH RED CABBAGE AND CARROTS



KALE SLAW WITH RED CABBAGE AND CARROTS image

Categories     Condiment/Spread     Salad     Leafy Green     Vegetable     Vegetarian     Wheat/Gluten-Free     Carrot     Healthy     Raw

Yield 4-6 servings

Number Of Ingredients 11

1 tbsp olive oil
1 tbsp dijon mustard
1 tbsp apple-cider vinegar
Coarse salt & pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled & julienned
1/4 cup fresh parsley leaves
2 tbsp diced red onion
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp hemp or sesame seeds

Steps:

  • 1. In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper. 2. In another bowl, combine, cale, cabbage, carrot, parsley, red onion, and seeds. 3. Season with salt and pepper, drizzle with dressing, and toss to coat.

EASY KALE SLAW



Easy Kale Slaw image

Tangy and full of nutrition, kale comes alive in this slaw. The Key limes add brightness and flavor.

Provided by Candi B

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 bunches kale, stemmed and finely chopped
2 carrots, julienned
1 small red onion, minced
½ cup dried cranberries
2 Key limes, juiced
1 lemon, juiced
3 tablespoons mayonnaise
2 tablespoons white sugar
2 tablespoons olive oil
½ teaspoon salt
ground black pepper to taste

Steps:

  • Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
  • Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.3 g, Cholesterol 2 mg, Fat 8.4 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 234.6 mg, Sugar 9.4 g

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