Kale And Carrot Slaw Recipes

KALE SLAW WITH RED CABBAGE AND CARROTS

Kale Slaw with Red Cabbage and Carrots image

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds

Steps:

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
Season with salt and pepper, drizzle with dressing, and toss to coat.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

JULIENNED-CARROT AND KALE SALAD

Julienned-Carrot and Kale Salad image

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and thinly julienned
2 cups thinly sliced lacinato kale (2 ounces)
2 tablespoons fresh lemon juice
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons hempseeds

Steps:

Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

EASY KALE SLAW

Easy Kale Slaw image

Tangy and full of nutrition, kale comes alive in this slaw. The Key limes add brightness and flavor.

Provided by Candi B

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 bunches kale, stemmed and finely chopped
2 carrots, julienned
1 small red onion, minced
½ cup dried cranberries
2 Key limes, juiced
1 lemon, juiced
3 tablespoons mayonnaise
2 tablespoons white sugar
2 tablespoons olive oil
½ teaspoon salt
ground black pepper to taste

Steps:

Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.3 g, Cholesterol 2 mg, Fat 8.4 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 234.6 mg, Sugar 9.4 g

KALE AND PUMPKIN FALAFELS WITH PICKLED CARROT SLAW

Kale and Pumpkin Falafels With Pickled Carrot Slaw image

These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.

Provided by Donna Hay

Categories HarperCollins Fall Winter Kale Pumpkin Chickpea Carrot Vegetarian Soy Free Peanut Free Wheat/Gluten-Free Halloween

Yield 4 servings

Number Of Ingredients 16

Ingredients

¾ cup (120g or 4½ oz) toasted pepitas (pumpkin seeds)
3 cups (90g or 3 oz) shredded kale, stems removed (about 3 large leaves)
1 clove garlic, crushed
1 (16 oz or 400g ) can chickpeas (garbanzo beans), rinsed, drained
1½ teaspoons ground turmeric
½ cup (6g or ¼ oz) coriander (cilantro) leaves
Sea salt and cracked black pepper
3 cups (450g or 1 lb) firmly packed grated pumpkin
Extra virgin olive oil, for brushing
Plain Greek-style yogurt and hulled tahini, to serve
For the pickled carrot slaw:
6 carrots, shredded using a julienne peeler
2 tablespoons apple cider vinegar
2 tablespoons honey
2 large red chiles, sliced
½ cup (6g or ¼ oz) coriander (cilantro) leaves

Steps:

Preheat oven to 220°C (425°F).
Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

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