Best 4 Kale Cabbage And Broccoli Slaw Recipes
Kale, cabbage, and broccoli slaw is a refreshing and healthy salad that is perfect for a summer cookout or potluck. It is made with a variety of fresh vegetables, including kale, cabbage, broccoli, carrots, and red onion. The salad is then tossed in a tangy dressing made with vinegar, olive oil, Dijon mustard, and honey.
In addition to the classic kale, cabbage, and broccoli slaw, this article also includes recipes for two variations on the dish: a spicy slaw and an Asian slaw. The spicy slaw is made with the addition of chili peppers and cayenne pepper, while the Asian slaw is made with a dressing that includes soy sauce, rice vinegar, and sesame oil.
All three of these slaws are easy to make and can be tailored to your own personal taste. They are a great way to get your daily dose of vegetables and they are also a delicious and refreshing side dish.
KALE AND CABBAGE SLAW WITH MUSTARD VINAIGRETTE
Steps:
- Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
- Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
- Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
- Toss the chopped nuts with the kale and cabbage. Prepare the Dressing
- In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
- Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
- Serve with the extra dressing on the side.
Nutrition Facts : Calories 207 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 138 mg, Sugar 6 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KALE, CABBAGE AND BROCCOLI SLAW RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 13
Steps:
- Place the cabbage, kale, broccoli, dill pickles, and golden raisins in large salad or mixing bowl; set aside. Place the mayonnaise, sour cream, pickle juice, celery salt, black pepper, and honey in a medium-size mixing bowl and whisk until completely combined. Pour the dressing over the salad and toss until fully coated.
KALE AND RED CABBAGE SLAW WITH WALNUTS
I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings, appetizer
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
- Add the cabbage and walnuts to the kale and toss together.
- In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
Tips:
- Use fresh, crisp vegetables. This will ensure that your slaw is flavorful and refreshing.
- Shred the vegetables thinly. This will help them absorb the dressing better and make the slaw easier to eat.
- Use a variety of vegetables. This will add color, texture, and flavor to your slaw.
- Don't be afraid to experiment with different dressings. There are many different ways to make a slaw dressing, so find one that you like and that complements the vegetables you're using.
- Serve the slaw chilled. This will help the flavors meld together and make the slaw even more refreshing.
Conclusion:
Kale, cabbage, and broccoli slaw is a healthy, refreshing, and delicious side dish that is perfect for any occasion. With its vibrant colors and variety of flavors, this slaw is sure to be a hit with everyone at your table. So next time you're looking for a healthy and delicious side dish, give this kale, cabbage, and broccoli slaw a try. You won't be disappointed!
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