Kale-Slaw with Creamy Curried Almond Dressing

Easy, healthy, colorful, crunchy tasty kale salad recipe

Sample recipe from the cookbook 'Let Them Eat Vegan' by Dreena Burton

Traditional coleslaw recipes are made with cabbage, but this easy healthy salad recipe is made with kale because Dreena doesn't care much for cabbage.

Dreena says that kale-slaw "is a fresh take (on coleslaw), with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries." And that the Curried Almond Dressing "really brings this slaw to life ... don't skip it!"

Yield: 4 large Servings

Total Prep Time: 20 minutes

Nutrition Data Per Serving, 186g: 251 cal, fat cal 120, 14g fat, 28g carb, 59mg sodium, 7g fiber, 8g protein, 13g sugars, low cholesterol, high in Vit. A, C, E, K, Manganese. Estimated glycemic load 8

Salad Ingredients:

1 small to medium-size apple, cored and julienned (3/4 - 1 cup), tossed in 1 tsp freshly squeezed lemon juice
2 1/2 - 3 cup julienned kale (leaves cut or torn from stems and stems discarded) (see note)
1 1/2 cups grated carrot
1 cup very thinly sliced or julienned fennel
1/4 cup dried cranberries or raisins
2/3 - 3/4 cup Creamy Curried Almond Dressing (or more, if desired: see note)

2 - 4 Tbsp sliced or chopped raw almonds
Extra salt and pepper

Salad Directions:

Place the apple, vegetables, and cranberries in a bowl and toss
Add the dressing, starting with about 2/3 cup and adding more as desired, if you want a thicker coating of dressing
Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing
Serve garnished with a light sprinkling of almonds and extra salt and pepper, if desired

SV Recipe Note: To pre-soften my very crunchy kale, I used a technique from Nava Atlas's 'Wild About Greens' cookbook, "massaging" the kale first by rubbing a little olive oil and lemon into it with my hands, before adding it to the recipe.

Dreena's Recipe Notes: If This Apron Could Talk

Kale salads can be quite versatile. Try another thick, creamy nut-or seed-based dressing such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing or DJs Hummus Salad Dressing. The key is to coat the leaves nicely and let the salad sit for a few minutes before serving.

If fennel isn't your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients.

If you aren't sure if you'll like this much kale in the salad, try starting with 2 - 2 1/2 cups, making up the difference with extra grated carrot of fennel.

Other veggies you can consider adding include chopped or finely sliced cucumber, red bell peopper, cherry tomatoes, grated beet ("pretty in pink" salad, anyone?).

Or try some zucchini ribbons. Use a vegetable peeler to make thick ribbons - these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.

Read the SV Review of 'Let Them Eat Vegan' by Dreena Burton