Updated: May 20
Love it or hate it, there is no denying that kale has conquered the culinary world. From smoothies to pizza, you can find this dark, hearty green on almost every restaurant menu. Sure, maybe it's trendy, but I love kale- especially when it's shredded and tossed in a piquant, citrusy vinaigrette alongside crunchy nuts, colorful veggies and creamy parmesan. If you like where I'm headed with that idea, you will LOVE my lemon parmesan kale slaw. I call this a slaw, not a salad, because the kale is shredded very thinly, sort of like the cabbage in cole slaw. It's stellar as a cookout side, or top it with some grilled chicken or salmon to create a tasty and healthy entree salad.
Every tastebud in your mouth will appreciate this slaw: it's salty, sour, slightly sweet and crunchy all at the same time. A vibrant medley of emerald green kale, orange carrots and purple cabbage, your eyes will also delight in this beautiful and delicious dish. Every time this slaw is on the lunch or dinner menu at my house, the serving bowl empties at lightning speed. We all eat it with our fingers- it has an addictive quality! Coco's tip: dress the slaw about 30 minutes before you plan to serve to allow the flavors to meld and the greens to slightly soften. Enjoy!
prep time: ~20 min. cook time: ~35 min. serves: ~8 as a side dish
4 cups rinsed, stemmed, and thinly shredded kale
2 cups shredded carrots
2 cups thinly shredded red cabbage
1/2 cup pepitas (roasted, salted pumpkin seeds)
1/2 cup sunflower seeds
1/2 cup shredded parmesan cheese
FOR THE LEMON VINAIGRETTE
1/4 lemon juice
1 tbsp dijon mustard
1 tbsp honey
1-1/2 tsp kosher salt
1/2 tsp pepper
2 tbsp minced shallot
1/2 cup extra virgin olive oil
Make the vinaigrette: combine the lemon juice, dijon, honey, salt, pepper and shallot in a glass bowl or mixing cup. Stir to mix, then slowly stream the olive oil in, whisking constantly to emulsify. Check for seasoning and set aside. Place remaining ingredients in a large salad bowl and toss to coat with the vinaigrette- don't use it all at once, add more if the slaw needs it (I usually have about 1/4 cup left behind for another salad). Check for seasoning and serve.