My friend Geoff prepared and served this kale slaw at a recent dinner party. He served it with Barbecue Bob’s smoked brisket, and we all watched the Michigan football game. Geoff and his wife both graduated from Michigan and are avid fans, to say the least.

I think he told me he found this recipe on the Internet but made a few changes to suit his own tastes, so don’t let that stop you from adding or changing an ingredient or two to make it your own.

In our house, we are going through a kale reverence. My oldest daughter makes her own kale chips for afternoon snacks and my wife has made it part of our weekly diet. I like it sautéed but this raw version is incredible.

Kale Slaw

Kale slaw is a refreshing and crunchy alternative to traditional coleslaw, offering a unique twist with its hearty kale base. This vibrant dish combines the robust flavors of kale with various colorful vegetables, creating a visually appealing and nutrient-rich salad.

To make kale slaw, you'll start by thinly slicing or shredding fresh kale leaves and removing the tough stems to ensure a tender texture. Depending on your preference, you can use either curly kale or laminate (also known as dinosaur) kale. Once the kale is prepared, add it to a mixing bowl with shredded carrots, red cabbage, and thinly sliced bell peppers for a colorful medley of vegetables.

Many recipes include ingredients like sliced almonds, sunflower seeds, or pumpkin seeds for added crunch and flavor. These nuts and seeds enhance the texture and contribute healthy fats and protein to the dish.

The dressing for kale slaw is often a light and tangy vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. This dressing complements the robust flavors of the kale and vegetables without overpowering them, allowing the natural freshness of the ingredients to shine through.

One of the benefits of kale slaw is its versatility. It can be served as a side dish alongside grilled meats or fish or enjoyed as a standalone salad for a light and satisfying meal. It's also a great option for meal prep, as it can be made ahead of time and stored in the refrigerator for several days without losing its crispness or flavor.

Kale slaw is a delicious and nutritious dish with a delightful combination of flavors, textures, and colors. Whether you're looking for a healthy side dish or a refreshing salad to enjoy, kale slaw will surely be a hit with your taste buds!

Toasted Almonds

Toasted almonds are a delightful and versatile ingredient that can elevate sweet and savory dishes with their rich, nutty flavor and crunchy texture. Whether used as a topping, a garnish, or an integral part of a recipe, toasted almonds add a delicious dimension that enhances the overall taste experience.

Toasting almonds intensifies their natural flavors, bringing out a depth of nuttiness that is simply irresistible. The process involves spreading raw almonds in a single layer on a baking sheet and roasting them in the oven until they turn golden brown and fragrant. This simple step transforms the almonds, making them crunchier and more flavorful than their untoasted counterparts.

Once toasted, almonds can be used in a variety of ways. They make a fantastic topping for salads, oatmeal, and yogurt, adding a satisfying crunch and nutty taste. Toasted almonds are also popular in baked goods such as cookies, cakes, and muffins, providing texture and flavor.

Toasted almonds add a delightful crunch and nutty undertone to savory dishes such as pilafs, stir-fries, and vegetable dishes. They can also be ground into a fine powder and used as a coating for meats or a base for sauces and dips.

Toasted almonds are a versatile and delicious ingredient that can enhance a wide range of dishes. They add a delightful crunch and rich, nutty flavor that is sure to please your palate. Toasted almonds are a fantastic choice whether you want to add texture to a salad or elevate your baking game!

📖 Recipe

Print Recipe

Kale Slaw with Toasted Almonds Recipe

Healthy and tasty.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: salad

Servings: 4 people

Ingredients

2 bunches kale shredded
1 head green cabbage shredded
2 teaspoons olive oil extra virgin
2 cups toasted almonds slivered
1 cup dried sweet cranberries

Dressing

½ cup olive oil extra virgin
½ cup cider vinegar
1 tablespoon toasted sesame oil
juice of 1 lemon
1 clove garlic
3 small figs or one pitted date
1 teaspoon salt
2 teaspoons sugar

Instructions

Combine the shredded kale and cabbage in a large bowl.
Drizzle the olive oil on the greens and mix thoroughly.
I say mix, my wife said massage and she meant to get my hands in there and massage the cabbage and kale to combine with the olive oil.
Add the almonds and cranberries and toss again.
Combine the dressing ingredients in a food processor or blender and strain out fig seeds.
Add some of the dressing to the slaw, mix, and taste to see if it needs more. Don't add all the dressing at once because it is easier to add more than remove too much.
Taste and adjust seasonings