Heart-Healthy Crispy Kale Slaw
Brighten up your plate and boost your heart health with this irresistible Heart-Healthy Crispy Kale Slaw! Packed with nutrient-rich kale and vibrant red cabbage, this slaw combines crispy baked kale with fresh, colorful veggies for a textural delight. The tangy dressing, featuring apple cider vinegar, honey, and Dijon mustard, adds a perfectly balanced flavor while sunflower seeds and parsley provide a nutty, herbaceous finish. Ready in just 25 minutes, this quick and easy slaw is naturally gluten-free, loaded with antioxidants, and perfect as a side dish or a light lunch. Enjoy delicious nutrition with every bite!
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Recipe Information
Ingredients
- 8 cups Fresh kale leaves
- 1 cup Red cabbage
- 1 large Carrot
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Unsalted sunflower seeds
- 0.25 cup Fresh parsley
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Rinse the kale leaves thoroughly under cool water. Pat them dry with a clean towel. Remove the stems and tear the leaves into bite-sized pieces.
Spread the kale pieces out evenly on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and lightly sprinkle with a pinch of salt.
Bake the kale in the preheated oven for about 8-10 minutes, or until they become crispy but not brown. Watch them closely to prevent burning.
Meanwhile, thinly slice the red cabbage and place it in a large mixing bowl.
Peel the carrot and grate it. Add the grated carrot to the bowl with the red cabbage.
In a small bowl, whisk together apple cider vinegar, remaining olive oil, honey, Dijon mustard, remaining salt, black pepper, and lemon juice until well combined.
Once the kale is cool, add it to the bowl with the cabbage and carrot.
Pour the dressing over the slaw and toss to coat evenly.
Chop the fresh parsley and sprinkle it over the slaw, along with the sunflower seeds.
Gently toss once more, then serve immediately or refrigerate until ready to enjoy.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 31.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1725 mg | 133% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 6055 mg | 129% | |
*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.
