Description
A crisp, colorful kale slaw packed with purple cabbage, carrots, bell pepper, cilantro, and jalapeño. A fresh lime, olive oil, and cumin vinaigrette gives this easy side dish a bright Mexican-inspired flavor.
Ingredients
1 1/2 tablespoons fresh squeezed lime juice
1 1/2 tablespoons olive oil
Pinch of sugar
Pinch of ground cumin
1/4 teaspoon fine sea salt
1 tablespoon finely minced cilantro leaves
2.5 ounces kale leaves, chopped
8 ounces shredded purple cabbage
1 small red bell pepper, sliced thin
2 carrots, shredded
4 green onions, sliced
2 tablespoons chopped cilantro
1 jalapeño, finely minced
Pepper, to taste
Instructions
- In a small bowl or glass measuring cup, combine the fresh lime juice, olive oil, sugar, ground cumin, sea salt, and 1 tablespoon finely minced cilantro. Whisk until combined and set aside.
- In a large bowl, combine the chopped kale, shredded purple cabbage, thinly sliced red bell pepper, shredded carrots, sliced green onions, 2 tablespoons chopped cilantro, and finely minced jalapeño.
- Toss the vegetables until all of the ingredients are evenly distributed.
- Whisk the dressing again, then pour it over the vegetables.
- Toss the slaw thoroughly until all of the vegetables are evenly coated with the lime vinaigrette.
- Taste and season with pepper as needed.
- Cover and refrigerate for 15 to 20 minutes before serving to allow the flavors to blend and the kale and cabbage to soften slightly.
Notes
For a milder slaw, remove the seeds and membranes from the jalapeño or use only part of the pepper.
For additional heat, leave the jalapeño seeds in or add extra minced jalapeño.
Sliced avocado, toasted p
Add extra lime juice for a brighter, tangier flavor or slightly increase the sugar if the lime is particularly tart.
umpkin seeds, or sunflower seeds can be added just before serving.
Drained black beans or corn can be added for a heartier variation.
Green cabbage can be substituted for purple cabbage.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
For advance preparation, chop the vegetables and prepare the dressing separately, then combine shortly before serving.
Serve cold or chilled; reheating is not recommended.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 75 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
