Servings: 10 Servings
Kale Slaw Recipe
This easy kale slaw recipe features a dreamy creamy sunflower seed dressing, crunchy pumpkin seeds, cabbage, and carrots. Customize it with your favorite additions for a winning side dish!
Ingredients
- 1 large head kale thinly sliced (7 cups)
- 3 cups purple cabbage thinly sliced
- 3 cups grated carrots grated
- 1 bunch green onion chopped
- ½ cup pumpkin seeds
For the Creamy Dressing:
- ¼ cup sunflower seed butter
- ⅔ cup oat milk or almond milk
- 2 Tbsp fresh lemon juice
- 1 Tbsp pure maple syrup
- 2 tsp dijon mustard
- 1 small clove garlic
- ½ cup fresh parsley
- ½ tsp sea salt to taste
Instructions
- Add all of the ingredients for the creamy coleslaw dressing to a small blender such as a Magic Bullet and blend until completely smooth. Note: if you don’t own a small blender, mix the ingredients in a small bowl.
- Rinse the kale leaves well under lukewarm water. Pat the leaves dry using a kitchen towel.
- Use a sharp knife to remove the kale stems, then chop the stems into thin ribbons.
- Similarly, thinly slice the red cabbage and grate the carrots until you have 3 cups of each. Chop the whole bunch of green onions, using only the green parts and discarding the white parts.
- Transfer the kale leaves, cabbage, carrots, green onions and pumpkin seeds to a large bowl.
- Pour in all of the creamy coleslaw dressing. Use two wooden spoons to toss everything together until the vegetables are coated in dressing.
- Taste the kale coleslaw for flavor and add salt, black pepper, a drizzle of olive oil, or lemon juice to your personal taste.
- Serve kale slaw as a side dish, and enjoy!
Nutrition
Serving: 1Serving (of 10), Calories: 101kcal, Carbohydrates: 13g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 189mg, Fiber: 4g, Sugar: 6g