Dairy-Free Crispy Kale Slaw
Elevate your salad game with this vibrant Dairy-Free Crispy Kale Slaw, a perfect blend of crunch, color, and zesty flavor. Featuring curly kale baked to golden crisp perfection and tossed with a tangy maple-Dijon dressing, this slaw combines the earthiness of red cabbage, sweetness of shredded carrots, and the nutty goodness of pumpkin and sunflower seeds for a truly satisfying bite. Completely dairy-free and packed with plant-based nutrients, this recipe is both healthy and irresistibly delicious. Ready in just 35 minutes, it's an ideal choice for a quick lunch, a colorful side dish, or a crowd-pleasing addition to any potluck. Whether served fresh for maximum kale crunch or chilled for later, this slaw guarantees to be a hit with vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 bunches Curly kale
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 3 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Maple syrup
- 2 teaspoons Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 small head Red cabbage
- 2 large Carrot
- 4 stalks Green onion
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Wash and dry the kale thoroughly. Remove the stems and tear the leaves into bite-sized pieces.
In a large bowl, drizzle 1 tablespoon of olive oil over the kale and sprinkle with 1 teaspoon of salt. Massage the oil and salt into the kale leaves until they are evenly coated.
Spread the kale leaves in a single layer on the prepared baking sheet and bake for 15 minutes, or until the edges are lightly crisped, stirring halfway through to ensure even cooking. Remove from the oven and let cool.
Meanwhile, make the dressing by whisking together the lemon juice, apple cider vinegar, maple syrup, Dijon mustard, 2 tablespoons of olive oil, garlic powder, 0.5 teaspoon of salt, and black pepper in a small bowl. Set aside.
Thinly slice the red cabbage and set it in a large salad bowl. Peel and shred the carrots and add them to the bowl.
Chop the green onions and add them to the cabbage and carrots.
Pour the dressing over the cabbage, carrots, and green onions. Toss to coat evenly.
Add the cooled crispy kale chips to the salad, along with the pumpkin and sunflower seeds. Gently mix to combine.
Serve the slaw immediately for optimal crispiness of the kale chips, or refrigerate for up to one day, noting that the kale chips may lose some of their crunch over time.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 50.4 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5091 mg | 108% | |
*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.
