When you struggle to make time for lunch, like I do, it’s heartening to know that the world’s best kaleslaw you prepare in bulk on a Sunday night will stay fresh, crispy and crunchy until at least Thursday.
Of course, that simply means you can have part of your lunch prepped for at least four days (if it lasts that long) in under 10 minutes.
So, what’s the result?
You have an absolute feeling of smugness and preparedness.
Kale is one of the most nutrient-rich vegetables in the world. It’s known to protect against cancer and, being part of the cabbage family, it helps with liver detoxification.
You can read an in-depth article about the benefits of kale, here (and grab a few more recipes).
For this salad, I like using Red Russian kale or Cavalo Nero, because these varieties are softer and less leathery than other varieties, therefore more enjoyable to eat!
The best way to reduce the amount of leathery texture in any kale salad is to remove the stem of the kale first – either by hand, or by cutting it out with a knife.
Then, shred your kale finely and you could even massage it gently with your fingertips until it softens.
But I don’t bother with the massage – simply pull out the stems, then roll up those beautiful leaves and shred them finely with a sharp knife. That’s all you need to do.
Now, let me reveal the ingredients in this beautiful, world’s best kaleslaw. You can serve on it’s own, or with balsamic vinegar, or with my delicious Wicked Dressing (recipe below).
Whichever dressing you choose, keep it separate from the salad until serving time – that’s the secret of a crispy, crunchy salad!
World’s Best Kaleslaw – The Recipe
Ingredients
Red Russian kale, fresh from my garden.
1 medium carrot, finely grated
1 cup kale (roughly 4 – 5 big leaves of Red Russian or Cavalo Nero), stems removed and finely shredded
2 cups cabbage (savoy), finely shredded
1 sprig coriander leaves, roughly chopped (optional)
1/2 small red onion, thinly sliced
1 sprig parsley leaves, finely chopped
1 tbsp cranberries, dried
2 tbsp sunflower seeds, lightly toasted and chopped
World’s Best Kaleslaw – Method
1. Combine ingredients and toss well with two forks.
2. Serve with your favourite dressing and lean protein.
World’s Best Kaleslaw – Nutritional Information
Servings: 2
Total Time: 5 minutes
Nutrition (per serving): 205 calories, 71 calories from fat, 8.5g total fat, 0mg cholesterol, 57mg sodium, 541.8mg potassium, 29.6g carbohydrates, 5.8g fibre, 3.5g sugar, 6.5g protein.
Recipe Type
Dairy free, gluten free, salad, side dish, vegetables.
Eat it on it’s own with some balsamic, or add some Wicked Dressing and you have a super delicious treat!
Wicked Dressing – The Recipe
Ingredients
1 tbs mayonnaise, whole egg
1/4 tsp Dijon mustard
1/2 tsp maple syrup
1 tsp apple cider vinegar
1 pinch black pepper
1 pinch Himalayan or sea salt
Add a little crushed raw garlic and dill if you like those extra flavours!
Wicked Dressing – Method
1. Combine ingredients well.
2. Drizzle over your salad!
Wicked Dressing – Nutritional Information
Nutrition (per serving): 70 calories, 44 calories from fat, 5g total fat, 3.8mg cholesterol, 140.9mg sodium, 26.2mg potassium, 6.4g carbohydrates, <1g fibre, 3.2g sugar, <1g protein.
Does this recipe taste great to you? Let me know in the comments below!
Melanie White
Chief Inspiration Coach
I'm a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.
