Kale And Cabbage Coleslaw

Kale And Cabbage Coleslaw
4.5 from 2 ratings
This crunchy slaw is full of good-for-you ingredients like kale, cabbage and carrots. Curly kale can be tough, so try substituting a more tender, delicate variety such as Lacinato, also known as dinosaur kale.This recipe was originally published in the South Florida Sun Sentinel.
Prep Time
Cook Time
Kale and Cabbage Coleslaw recipe - The Daily Meal
Total time: 10 minutes
  • 1 bunch curly or dinosaur kale, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup shredded cabbage
  • 4 sprigs fresh mint, leaves picked and chopped
  • 1 small jalapeno pepper, seeded and minced
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • kosher salt and freshly ground black pepper, to taste
  1. In a large bowl, combine 1 bunch chopped curly or dinosaur kale, 1/2 cup shredded carrot, 1/2 cup shredded cabbage, 4 chopped sprigs of mint and 1 small seeded and minced jalapeno.
  2. To a medium bowl, add 1/4 cup apple cider vinegar. Gradually whisk in 1/3 cup extra-virgin olive oil. Add 2 large minced garlic cloves and 1/2 cup grated Parmigiano-Reggiano and mix well. Season with salt and pepper to taste.
  3. Toss kale slaw with dressing to coat.