This power kale slaw recipe has all the makings of a perfect salad. It’s got a crunchy bite and creamy texture and is packed with fresh greens and plenty of goodness. It’s my go-to salad for a quick weeknight meal or a weekend barbecue.–Donna Hay
LC Pampered Kale Note
If you’ve ever made any sort of raw kale salad or kale slaw recipe before, then you’ve probably been instructed to do something that may seem a little silly, and that’s to “massage” the kale leaves with olive oil. You may have scoffed at it, you may have ignored it, or you may have dutifully followed the recipe instructions while wondering, “What the heck?!” The massaging “relaxes” the kale leaves, rendering them not quite so stiff. It also makes the leaves sorta shiny. So there you go. Pampered kale.
Kale Slaw Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 4
- For the buttermilk dressing
- 3/4 cup (180 milliliters) buttermilk (either low-fat or full-fat)
- 1 teaspoon finely grated lemon zest, preferably organic
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped flat-leaf parsley leaves
- Generous pinch salt
- Generous grind black pepper
- For the kale slaw
- 5 kale leaves, stems removed and leaves massaged and very thinly sliced
- 1 bulb fennel, finely sliced using a mandolin
- 5 Swiss chard or spinach leaves, stems removed and leaves very thinly sliced
- 50 grams baby rocket (arugula) leaves
- 1/2 cup (80 grams) pine nuts or slivered almonds, toasted
- 1/2 cup whole flat-leaf parsley leaves (optional)
- 1/4 cup snipped chives (optional)
- Make the buttermilk dressing
- 1. Mix all the ingredients and use immediately or cover and stash in the fridge for up to 3 days. Stir to recombine before using. You should have about 1 cup.
- Assemble the kale slaw
- 2. Place the kale, fennel, chard or spinach, rocket (arugula), pine nuts, parsley (if using), and chives (if using) in a large bowl and toss gently to combine. Drizzle with the dressing and again toss gently to coat.
- 3. Drizzle with as much buttermilk dressing as desired and toss gently to coat. Serve immediately or, if the kale still seems a touch too chewy, refrigerate the slaw for at least 20 minutes or so. You can refrigerate any leftovers for up to a few days without the slaw turning soggy.
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