Kale And Red Cabbage Slaw With Walnuts Recipes

KALE AND RED CABBAGE SLAW WITH WALNUTS

Kale and Red Cabbage Slaw With Walnuts image

I can't remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings, appetizer

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

4 cups stemmed, slivered curly kale
Salt to taste
1 tablespoon extra virgin olive oil
3 cups finely sliced or shredded red cabbage
1/4 cup finely chopped walnuts
2 tablespoons seasoned rice vinegar
2 teaspoons sherry vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)
1 tablespoon walnut oil
1/4 cup plain yogurt
Freshly ground pepper

Steps:

Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
Add the cabbage and walnuts to the kale and toss together.
In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams

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

Categories Food & Cooking Salad Recipes

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

RED CABBAGE, CILANTRO AND WALNUT SALAD

Red Cabbage, Cilantro and Walnut Salad image

This slaw, a mix of very thinly shredded red cabbage, cilantro, julienned radishes and walnuts, is a perfect sweet-nutty-salty-sour mix. Pair it with dumplings, or other dim sum, and it holds its own.

Provided by Martha Rose Shulman

Categories quick, salads and dressings, slaws, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup fresh lime juice
1 tablespoon seasoned rice vinegar
1 tablespoon agave syrup
1 tablespoon fish sauce
Salt to taste (optional; fish sauce is salty)
3 tablespoons grapeseed oil
2 tablespoons walnut oil
1 tablespoon dark sesame oil
8 cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)
1/2 cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)
1 cup julienned radishes
1 to 2 tablespoons minced fresh ginger, to taste
1 cup lightly toasted walnut halves

Steps:

In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.
Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 4 grams

KALE + RED CABBAGE SLAW

KALE + RED CABBAGE SLAW image

Quick and easy, this Kale + Red Cabbage Slaw salad will add some freshness to your life! Includes a light dressing and added seeds for protein and crunch.

Provided by Julie | The Simple Veganista

Categories Salad

Time 10m

Number Of Ingredients 13

Ingredients

1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
1/2 head small red cabbage, shredded
1 - 2 carrots, grated or julienned (or use quartered baby carrots)
1/3 red onion, thinly sliced
1/2 cup parsley leaves, roughly chopped
2 tablespoons hemp hearts
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)
1 tablespoon olive oil
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons water
mineral salt & fresh cracked pepper to taste

Steps:

In a small bowl, mix your dressing and set aside.
Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
Serves 2 or one generously.
For a creamier dressing, replace the oil with tahini.
If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.
If serving for one, use 1 - 1 1/2 tablespoons each of the seeds.

Nutrition Facts : Calories 259 calories, Sugar 8.8 g, Sodium 179.2 mg, Fat 17.8 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 6.5 g, Protein 9.2 g, Cholesterol 0 mg

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