Kaleslaw Salad
Recipe: #32471
June 07, 2019
Categories: Salads, Vegetable Salad, Cabbage, Carrot, Kale, Brunch, Picnic, Potluck, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Wonderful salad from Greta Podleski from her awesome book...Yum And Yummer. Makes 8 cups."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (127.1 g)
- Calories 136.9
- Total Fat - 9.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 170.7 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 2.2 g
- Sugars - 5.8 g
- Protein - 2.5 g
- Calcium - 87.1 mg
- Iron - 1.2 mg
- Vitamin C - 57.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk together all the dressing ingredients in a small bowl or measuring cup; set aside until ready to use.
Step 2
Place chopped kale in a large bowl and add 1/4 cup vinaigrette and massage kale for 5 minutes using your hands. (I know this is weird and cumbersome but just do it, please! You will be happy you did.)
Step 3
Add all remaining salad ingredients and at least 6 tablespoons dressing (or more, if desired; you might not use all of it).
Step 4
Mix well, cover and refrigerate for at least 1 hour before serving.
Tips
No special items needed.
2 Reviews
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