Description
A vibrant slaw packed with nutrients and fresh flavors. The tangy vinaigrette perfectly complements the crisp vegetables.
Ingredients
Units
Scale
- 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