Lemony Kale Slaw
Ingredients
The slaw
-
1
bunch
lacinato kale
-
½
small head
purple cabbage
-
¼
of a red onion
very finely sliced
-
¼
cup
tender herbs (optional, e.g., cilantro, basil, parsley, chives)
The dressing
-
¼
cup
olive oil
-
¼–½
teaspoon
salt
-
1–2
small
lemons (juice)
-
1–2
cloves
garlic (finely minced)
-
to taste
pepper and chili flakes
Optional toppings
-
¼
cup
toasted hemp seeds, sunflower seeds, or pumpkin seeds
-
to taste
pecorino cheese (optional, not vegan)
Instructions
- Remove the thick stems from the kale, stack the leaves, and slice them into ribbons.
- Thinly slice the cabbage and red onion, then combine all in a large bowl.
- Add olive oil, salt, and minced garlic to the bowl and toss well, massaging the kale if desired.
- Add lemon juice to taste, ensuring the salad is tangy and flavorful.
- Season with pepper and chili flakes, then mix in any fresh herbs, seeds, or optional toppings.
- Serve immediately or store in a sealed container in the fridge for up to 4 days.
Nutrition Facts (estimated)
Servings
4-6
Calories
77
Total fat
7.1g
Total carbohydrates
3.9g
Total protein
0.7g
Sodium
85.4mg
Cholesterol
0mg
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