Deli Kale Slaw Vegan Friendly
Brighten up your table with this vibrant and nutritious Deli Kale Slaw, a vegan-friendly twist on the classic deli favorite! Featuring finely chopped kale massaged to perfection, shredded purple cabbage, and a colorful mix of julienned carrots, bell peppers, and green onions, this slaw is as visually appealing as it is delicious. Toasted sunflower seeds add a satisfying crunch, while a creamy tahini-based dressing with hints of zesty lemon, Dijon mustard, and maple syrup delivers bold flavor in every bite. Ready in just 20 minutes, this fresh and healthy dish is perfect as a side or light main course. Packed with nutrient-dense greens and entirely free of animal products, it’s an easy and delightful way to elevate your plant-based repertoire!
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Recipe Information
Ingredients
- 6 cups Kale (stems removed, finely chopped)
- 2 cups Purple cabbage (shredded)
- 1 cup Carrots (julienned or grated)
- 1 medium Red bell pepper (thinly sliced)
- 3 stalks Green onions (thinly sliced)
- 1 cup Sunflower seeds (toasted)
- 0.25 cup Fresh parsley or cilantro (chopped)
- 0.25 cup Tahini
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Maple syrup
- 2 tablespoons Apple cider vinegar
- 1.5 teaspoons Dijon mustard
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Start by preparing the kale. Remove the tough stems and chop the kale leaves finely. Transfer the kale to a large mixing bowl.
Massage the kale with your hands for 2-3 minutes until the leaves soften and turn a darker green. This step helps reduce the bitterness of the kale.
Add the shredded purple cabbage, julienned carrots, sliced red bell pepper, and sliced green onions to the bowl with the kale.
Sprinkle the toasted sunflower seeds and chopped parsley or cilantro on top of the mixed vegetables.
In a small mixing bowl, prepare the dressing. Whisk together tahini, lemon juice, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and water until smooth and creamy.
Pour the dressing over the vegetable mixture and toss everything together until all the ingredients are evenly coated with the dressing.
Let the slaw sit for 10-15 minutes to allow the flavors to meld together. For best results, refrigerate for 30 minutes before serving.
Serve the kale slaw chilled or at room temperature as a side dish or a light, healthy meal.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 57.3 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6176 mg | 475% | |
| Iron | 21447.2 mg | 119151% | |
| Potassium | 5272 mg | 112% | |
*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.
