Nutty Kale Slaw Recipes
KALE AND RED CABBAGE SLAW WITH WALNUTS
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
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
EASY KALE SLAW
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
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
KALE SLAW SPRING SALAD
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine., Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.
Nutrition Facts : Calories 192 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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