A super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
This slaw creation is an old favorite refreshed with a light shallot vinaigrette. Carrots, purple cabbage, and curly kale are each separately pulsed in the food processor until minced. A vinaigrette of shallots, red wine vinegar, dijon mustard, and olive oil is drizzled over the slaw and tossed to coat with a generous seasoning of salt and pepper. Simple. Delicious.
Step by Step Guide to Making Kale, Cabbage and Carrot Slaw
Prepare the Base:
- Rinse the kale thoroughly and pat dry. Remove the tough inner ribs and chop finely in a food processor, pulsing a few times to get the right texture.
- Prepare the cabbage by removing the outer leaves, halving it, and chopping finely in the food processor.
- Peel and chop the carrots into 1″ pieces and pulse in the food processor until finely chopped.
- Combine kale, cabbage, and carrots in a large bowl.
Make the Dressing:
- In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar.
- Slowly add the olive oil to the mixture, whisking continuously to emulsify the dressing.
- Season the dressing with salt and pepper to taste.
Combine and Chill:
- Pour the dressing over the slaw and toss until everything is well coated.
- Cover and refrigerate for 1-2 hours to allow the flavors to meld.
- Toss again before serving, adjusting seasoning as necessary.
Recipe Notes:
- For a smoother texture, you can massage the kale with a little olive oil before adding the other vegetables.
- If you don’t have a food processor, a sharp knife will work for chopping; just aim for uniform, bite-sized pieces to ensure even dressing coverage.
- This slaw is versatile; feel free to add nuts, seeds, or dried fruit for extra texture and flavor.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to two days.
Kale, Cabbage, and Carrot Slaw
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
A vibrant slaw packed with nutrients and fresh flavors. The tangy vinaigrette perfectly complements the crisp vegetables.
Ingredients
- 1 bunch curly kale (1 bunch) curly kale
- 1 head purple cabbage (1 head) purple cabbage
- 4-6 medium carrots (4-6 medium) carrots
- 1 shallot (1 shallot) shallot
- 2 tsp gluten-free Dijon mustard
- 1/4 cup (60 ml) red wine vinegar
- 1/3 cup (80 ml) extra virgin olive oil
- Salt
- pepper
Instructions
- Prepare the Base:
- Rinse the kale thoroughly, pat it dry, remove the tough inner ribs, and chop it finely in a food processor until desired texture is reached.
- Prepare the cabbage by removing the outer leaves, halving it, and chopping it finely in a food processor.
- Peel and chop the carrots into 1″ pieces and pulse in the food processor until finely chopped.
- Combine the kale, cabbage, and carrots in a large bowl.
- Make the Dressing:
- In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar.
- Slowly add the olive oil, whisking continuously to emulsify the dressing.
- Season the dressing with salt and pepper to taste.
- Combine and Chill:
- Pour the dressing over the slaw and toss until everything is well coated.
- Cover and refrigerate for 1-2 hours to allow the flavors to meld.
- Toss again before serving, adjusting seasoning as necessary.
Notes
- For a smoother slaw, use a box grater instead of a food processor for the carrots.
- To make this slaw ahead of time, prepare it up to 2 days in advance and store it separately from the dressing. Toss just before serving.
- Substitute apple cider vinegar for red wine vinegar for a sweeter flavor profile.
- Prep Time: 20 minutes
- Chilling Time: 60 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
Frequently Asked Questions
How do I prepare the kale before adding it to the slaw?
Rinse the kale thoroughly, pat it dry, remove the tough inner ribs, and then chop it finely in a food processor by pulsing a few times.
What should I do if I want a smoother texture for the slaw?
For a smoother texture, you can pulse the carrots, cabbage, and kale in the food processor for a bit longer until they reach your desired consistency.
How do I properly emulsify the vinaigrette for this slaw?
In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar, then slowly add the olive oil while whisking continuously to achieve an emulsified dressing.
100%, simple and delicious. Turned out great!