If you're looking to elevate your coleslaw game, this Gourmet Kale Coleslaw is a must-try. It's a fresh twist on the classic, combining hearty kale with a tangy, slightly sweet dressing that will have you craving more.
Kale: The star of the show, kale brings a robust texture and nutritional boost. Choose fresh, firm leaves for the best results.
Purple cabbage: Adds a splash of color and crunch. Its mild flavor complements the kale perfectly.
Carrots: Sweet and crisp, they balance the bitterness of the kale and add a delightful crunch.
Radishes: These peppery slices add an unexpected zest and a pop of color.
Green onions: A subtle onion flavor without overpowering the dish, providing a gentle aromatic lift.
Mayonnaise: The creamy base for our dressing, binding all flavors together.
Apple cider vinegar: Offers a tangy kick that brightens the entire dish.
Honey: A touch of natural sweetness to round out the flavors.
Dijon mustard: Adds a bit of heat and complexity to the dressing.
Salt and black pepper: Essential for seasoning and balancing the flavors.
Roasted sunflower seeds: For a nutty crunch that complements the creamy dressing.
This coleslaw pairs wonderfully with grilled meats, especially chicken or pork. It's also a fantastic addition to tacos or as a topping for a hearty sandwich. For a vegetarian option, serve it alongside a quinoa salad or a hearty bean dish.
Start by grabbing a large mixing bowl. Toss in the shredded kale first. If you haven't done so already, give it a quick massage with your hands. Trust me, this little trick helps soften the leaves and makes them more enjoyable.
Next, add the purple cabbage, carrots, radishes, and green onions to the bowl. Mix them up well, so you get a nice even distribution of all those vibrant colors.
Now, in a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Keep whisking until you have a smooth, creamy dressing.
Pour the dressing over your kale and veggie mix. Use tongs or your hands to toss everything together, ensuring every leaf and slice is coated nicely.
Cover the bowl and let it sit in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully.
Just before serving, sprinkle the roasted sunflower seeds on top. They’ll add a wonderful crunch and a nutty note to the dish.
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