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 head purple cabbage
- 4-6 medium carrots
- 1 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!