Kale Slaw Spring Salad Recipe

Recipe By Slurrp

This Kale Slaw Spring Salad is a refreshing and nutritious dish that is perfect for the warmer months. The combination of fresh kale, crunchy vegetables, and tangy dressing creates a delicious and satisfying salad. The kale is massaged to soften its texture and enhance its flavor, while the colorful vegetables add a vibrant and crunchy element. Topped with a zesty lemon dressing, this salad is a great way to enjoy the flavors of spring.

3.8
28 Rating -
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Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
Kale Slaw Spring Salad
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Ingredients for Kale Slaw Spring Salad Recipe

  • 0.40 cup Kale Leaves, Washed And Dried
  • 1/10 cup Shredded Carrots
  • 1/20 cup Thinly Sliced Radishes
  • 0.03 cup Chopped Red Onion
  • 1/5 tablespoon Lemon Juice
  • 1/5 tablespoon Olive Oil
  • 1/10 tablespoon Honey
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper

Directions: Kale Slaw Spring Salad Recipe

Cooking Directions

  • STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
  • STEP 2.In a large bowl, combine the kale, shredded carrots, thinly sliced radishes, and chopped red onion.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the kale mixture and toss well to coat all the ingredients.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the kale slaw spring salad as a side dish or add grilled chicken or tofu for a complete meal.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

  • Massaging the kale leaves with your hands helps to soften their texture and make them more tender.
  • Feel free to customize the salad by adding other vegetables or toppings such as avocado, nuts, or dried fruits.
  • For a creamier dressing, you can add a dollop of Greek yogurt or mayonnaise to the lemon dressing.

Storage and Serving

  • This kale slaw spring salad is best served fresh, but you can store any leftovers in the refrigerator for up to 2 days.
  • If the salad becomes slightly wilted, you can refresh it by tossing it with a little extra lemon juice and olive oil before serving.
Nutrition
value
315
calories per serving
18 g Fat12 g Protein28 g Carbs14 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    12g
  • Carbs
    28g
  • Fiber
    14g

MacroNutrients

  • Carbs
    28g
  • Protein
    12g
  • Fiber
    14g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    646mg
  • Iron
    10mg
  • Vitamin A
    390mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    146mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    103mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    172mg
  • Manganese
    2mg
  • Phosphorus
    317mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp