Crispy Kale Slaw
Bright, crunchy, and bursting with flavor, this **Crispy Kale Slaw** is the perfect healthy side dish or light lunch that's as nutritious as it is delicious. Packed with vibrant superfoods like kale, red cabbage, and carrots, this slaw is paired with a tangy homemade vinaigrette made from apple cider vinegar, Dijon mustard, and a hint of honey for subtle sweetness. What sets this recipe apart is the delightful crunch of toasted sunflower seeds sprinkled on top, adding texture and depth to every bite. With just 20 minutes of prep time and no cooking required, this easy kale slaw recipe is ideal for busy weeknights or as a refreshing addition to summer barbecues. Serve it fresh or let it chill to fully develop its zesty flavors—a versatile, guilt-free indulgence that's gluten-free and vegetarian!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Kale
- 1 cup Red cabbage
- 2 medium Carrots
- 1 medium Red bell pepper
- 3 Green onions
- 0.5 cup Fresh cilantro
- 0.25 cup Sunflower seeds
- 0.25 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the kale thoroughly and pat dry. Remove the tough stems and chop the kale leaves into thin strips.
Thinly slice the red cabbage and add it to a large bowl with the chopped kale.
Peel the carrots and cut them into matchsticks or use a julienne peeler for long thin slices. Add to the bowl with kale and cabbage.
Chop the red bell pepper into thin strips and slice the green onions, adding both to the bowl.
Chop the fresh cilantro roughly and add it to the bowl with the other vegetables.
Toast the sunflower seeds in a dry skillet over medium heat for about 3-4 minutes until they are golden and fragrant. Set aside to cool.
In a separate small bowl or a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk or shake well until the dressing is thoroughly mixed.
Drizzle the dressing over the vegetables in the large bowl. Toss everything together until the vegetables are well coated with the dressing.
Sprinkle the toasted sunflower seeds over the top of the slaw before serving for a delicious crunch.
Serve immediately or cover and refrigerate for up to 2 hours to allow the flavors to meld.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 34.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1938 mg | 41% | |
*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.
