Winter Slaw of Kale and Cabbage
Brighten up your winter table with this refreshing and nutrient-packed Winter Slaw of Kale and Cabbage! This vibrant recipe combines finely chopped kale, crisp green cabbage, sweet shredded carrot, tart green apple, and a hint of zesty red onion for a medley of flavors and textures. Toasted almonds provide the perfect crunchy finishing touch, while a tangy homemade dressing of olive oil, apple cider vinegar, Dijon mustard, and honey ties it all together. Ready in just 20 minutes, this healthy and seasonal slaw is a versatile side dish that pairs beautifully with roasted meats or can stand alone as a light, satisfying salad. Bursting with color and flavor, it's a must-try for any winter meal!
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Recipe Information
Ingredients
- 4 cups Kale
- 2 cups Green cabbage
- 1 large Carrot
- 1 medium Green apple
- 0.25 medium Red onion
- 0.5 cup Whole almonds
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the kale. Remove the tough stems and finely chop the leaves into bite-sized pieces before placing them in a large mixing bowl.
Thinly slice the green cabbage using a sharp knife or mandoline and add it to the bowl with the kale.
Peel the large carrot and shred it using a box grater or food processor. Add the shredded carrot to the bowl.
Core the green apple, leave the skin on, and cut it into thin matchstick slices (julienne). Add these to the bowl as well.
Peel and thinly slice the red onion into quarter moons. Add the slices to the mixture in the bowl.
Roughly chop the whole almonds or leave them whole for added crunch. Toast them lightly in a dry skillet over medium heat for 3-4 minutes until fragrant. Set them aside to cool.
In a small bowl or jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake well until the dressing emulsifies.
Pour the prepared dressing over the kale, cabbage, and apple mixture. Toss everything thoroughly so the dressing evenly coats the slaw.
Sprinkle the cooled almonds on top of the slaw just before serving for added texture and crunch.
Serve immediately as a side dish or chill in the refrigerator for 15-20 minutes to let the flavors meld before serving.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 36.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1494 mg | 32% | |
*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.
