November 20th, 2024
Recipes
Broccoli Slaw and Kale Salad
Valentina P
- Difficulty
•
- Time 20"
Crunchy broccoli slaw with dried cranberries, seeds, massaged kale, and a balsamic-date dressing. It's a slaw-salad hybrid with no mayonnaise needed.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 small handfuls kale, washed and hard stems removed
- 4 brussel sprouts
- 1 cup broccoli slaw (or an extra 4 brussel sprouts)
- 1/2 cup radicchio, chopped
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds For the Balsamic-Date Vinaigrette
- 2 1/2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1/2 large pitted medjool date (Note 1)
- 1/2 teaspoon dried tarragon
- 1/8 teaspoon dijon mustard
- salt and black pepper, to taste
Instructions
- Step 1: Use an immersion blender (we like this one) or small blender to blend all dressing ingredients together until smooth. If using the date syrup alternative (Note 1), the dressing can be whisked by hand. Set aside.
- Step 2: Slice the brussel sprouts very finely with a sharp knife. It should equal about 1 cup of finely shredded sprouts.
- Step 3: Remove the hard stems from the kale and chop the kale leaves into bite-sized pieces. Place the kale into a bowl and pour in a splash of the dressing. Use your hand to massage the dressing into the kale for 15 seconds, or until softened. Note: Do not skip the step of massaging the greens, even if making this salad ahead of time.
- Step 4: Add the sliced brussel sprouts, broccoli slaw, radicchio, cranberries, and pumpkin seeds to the bowl. Toss everything together with another splash of the dressing.
- Serve: Enjoy. This is great alongside avocado and/or Baked Honey Dijon Chicken.
Recipe Notes
Note 1: Every 1/2 medjool date may be substituted with a 1/2 tablespoon of date syrup (or maple syrup).
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Broccoli Slaw and Kale Salad
PT20M 4 small handfuls kale, washed and hard stems removed 4 brussel sprouts 1 cup broccoli slaw (or an extra 4 brussel sprouts) 1/2 cup radicchio, chopped 1/4 cup dried cranberries 1/4 cup pumpkin seeds 2 1/2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar 1/2 large pitted medjool date (Note 1) 1/2 teaspoon dried tarragon 1/8 teaspoon dijon mustard salt and black pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
