Description
A super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
Ingredients
Scale
- 1 bunch curly kale, ribs removed, finely chopped
- 1 small head purple cabbage, core removed, finely chopped
- 4–6 medium carrots, peeled and finely chopped
For the Dressing:
- 1 shallot, minced
- 2 tsp gluten-free Dijon mustard
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
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.
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.
- Prep Time: 10 mins
- Chilling Time: 60 mins
- Category: Salad
- Method: Chopping
- Cuisine: American