Kale Slaw with Curried Almond Dressing
Elevate your salad game with this vibrant Kale Slaw with Curried Almond Dressing, a stunning blend of hearty greens, crunchy vegetables, and bold, nutty flavors. This quick, 20-minute recipe combines the earthiness of kale, the sweetness of carrots and red cabbage, and the zesty kick of green onions, all tied together with a creamy almond butter dressing infused with fragrant curry powder, fresh lemon juice, and a touch of maple syrup. Topped with toasted slivered almonds for a delightful crunch, this gluten-free and vegan side dish is perfect for meal prep, potlucks, or as a refreshing accompaniment to your favorite entrées. Packed with nutrients and bursting with flavor, this kale slaw is a must-try for anyone seeking a healthy yet indulgent culinary experience.
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Recipe Information
Ingredients
- 6 cups Kale
- 1 large Carrot
- 1 cup Red cabbage
- 4 stalks Green onions
- 1 cup Slivered almonds
- 1 teaspoon Curry powder
- 3 tablespoons Almond butter
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Tamari or soy sauce
- 1 tablespoon Maple syrup
- 1 clove Garlic
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the kale. Wash the kale leaves thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Set aside in a large mixing bowl.
Peel the large carrot and grate it using a box grater or a food processor. Add the grated carrot to the bowl with the kale.
Thinly slice the red cabbage into fine shreds, and add 1 cup of it to the mixing bowl.
Chop the green onions into small rounds (both the green and white parts) and add them to the bowl as well.
In a small, dry skillet over low heat, lightly toast the slivered almonds for 3-4 minutes, stirring constantly, until golden and fragrant. Remove from heat and let cool for a moment.
Prepare the dressing by combining the almond butter, curry powder, lemon juice, tamari or soy sauce, maple syrup, a minced garlic clove, water, salt, and black pepper in a small bowl or blender. Whisk or blend until the dressing is smooth and creamy. Add additional water, 1 teaspoon at a time, if the dressing is too thick to drizzle.
Pour the curried almond dressing over the prepared vegetables in the mixing bowl. Toss everything together until the kale and vegetables are evenly coated in the dressing.
Top the slaw with the toasted slivered almonds for crunch and garnish, if desired.
Serve immediately as a refreshing side dish, or let the slaw sit for 10-15 minutes to marinate and soften the kale leaves before serving. Enjoy!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 701 mg | 15% | |
*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.
