Vegan Crispy Kale Slaw
Elevate your salad game with this vibrant and nutritious Vegan Crispy Kale Slaw—an irresistible combination of freshness, crunch, and zesty flavors. This crowd-pleasing recipe features crisp baked kale chips layered over a colorful medley of shredded kale, purple cabbage, carrots, and green onions, delivering a stunning blend of textures and nutrients. Tossed in a tangy, slightly sweet homemade dressing made with lemon juice, apple cider vinegar, Dijon mustard, and maple syrup, this slaw is perfectly complemented by the nutty richness of sliced almonds and the savory umami punch of nutritional yeast. Ready in under 40 minutes, this plant-based dish makes an ideal side for gatherings or a refreshing light meal that’s as healthy as it is delicious. Add it to your lineup for a crunchy, vegan twist on traditional coleslaw!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 bunches kale
- 1 small head purple cabbage
- 2 medium carrot
- 4 stalks green onion
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup sliced almonds
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 300°F (150°C).
Wash and dry one bunch of kale thoroughly, removing the tough stems. Tear the kale into bite-sized pieces.
Place the torn kale in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon nutritional yeast and a pinch of salt.
Bake in preheated oven for about 12-15 minutes, or until crispy and slightly browned. Remove and let cool.
Meanwhile, finely shred the remaining bunch of kale and purple cabbage and place them in a large mixing bowl.
Peel and julienne the carrots, and thinly slice the green onions. Add them to the bowl with the kale and cabbage.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the kale mixture and toss well to combine.
Add the sliced almonds and toss again.
Just before serving, top the slaw with the cooled crispy kale pieces for an added crunch.
Serve immediately as a refreshing side or light meal.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 42.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1535 mg | 118% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3868 mg | 82% | |
*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.
