Kale Slaw Recipe

If you're looking for an easy to make and tasty little dish, then you just found it with this kale slaw. Apologies to classic coleslaw, but this kale slaw is going to be your new go-to chilled crunchy side. Why? Well, it's tasty and it's easy to make, but it also happens to be healthy. Kale is one of the best known super foods out there, but so too are all of the other ingredients in this recipe, making it pretty healthy all-around.

All of these reasons are why this kale slaw is one of chef and recipe developer Susan Olayinka's favorites. It's a side you can serve the kids knowing they're getting great nutrients, that you can pair with anything from BBQ to roast tofu to seared salmon. You can also prepare well ahead of time and then dress, toss, and serve in a matter of a minute right before that dinner party you've been planning and prepping for all weekend. Want to make a meal with this slaw as the base? Olayinka recommends "adding shredded meat like chicken and adding some type of grain like couscous or quinoa."

To prepare four solid servings of this tasty, crunchy slaw, you'll need two cups of chopped kale, a half cup's worth of purple cabbage, two medium-sized carrots, a teaspoon of whole-grain mustard, 2 tablespoons of extra-virgin olive oil, 2 tablespoons of apple cider vinegar, and ¼ cup of Greek yogurt. In other words, you won't really need much at all! It's a perfect combination of three crisp, tasty veggies and a rich, tart dressing that you'll want to enjoy again and again.

You know these here are some healthy veggies, especially raw like this, but can we talk specifics for a moment? Like the fact that, according to Healthline, one cup of raw kale packs in 134% of your daily needed vitamin C, 206% of needed vitamin A, and 684% of your needed vitamin K. Or that carrots are packed with potassium and fiber, or that cabbage, likely the least oft thought of veggie of the three, can reduce inflammation and may be able to stave off heart disease and can improve digestive health...it's safe to say there's some goodness going on in this slaw!

To start this recipe off, go ahead prep the veggies by peeling the carrots, rinsing the cabbage, and rinsing and chopping your kale. Place the chopped kale into a mixing bowl, then use a large grater to grate the cabbage and carrot into the same bowl — careful of your fingers! Now lightly the veggies to mix them, thus forming the simple but delicious base for the slaw. Not only does this slaw taste good, but it has impeccable crunch, too.

Get a small mixing bowl and place into it (in no particular order) the teaspoon of whole-grain mustard, the 2 tablespoons of extra-virgin olive oil, the 2 tablespoons of apple cider vinegar, and the ¼ cup of Greek yogurt, then stir to combine them well. Next, pour the coleslaw dressing on the coleslaw and then mix everything together until all of the veggies are well coated. It is now ready to be served and enjoyed. If you want, you can prepare the slaw base and dressing separately — "without the dressing it's good for 2-3 days," Olayinka explains. Prepare it ahead of time, and when you're ready to eat, simply toss and enjoy.