Alison Lewis

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Kale Slaw

April 16, 2012

I am such a huge fan of kale. It’s truly so versatile and filled with so many health benefits. Check out my recent article on MindBodyGreen on the “Top 10 Health Benefits of Eating Kale”. Spicy Kale Slaw was on the menu last week at Award Winning Chef, Frank Stitt’s, Highland Bar and Grill┬árestaurant in Birmingham. It was so fabulous that it inspired me to come up with my own. I use a Dijon vinaigrette to flavor mine and added shredded carrots, broccoli and toasted walnuts.

Kale Slaw

Prep: 25 minutes
Yield: 4 to 6 servings
Ingredients
1/2 cup white wine vinegar
2 teaspoons coarse grain mustard
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
6 cups fresh kale
1 cup shredded carrots
1 cup broccoli slaw mix
1/3 cup walnuts, toasted
Preparation
1. Whisk together vinegar, mustard, olive oil and pepper in a small bowl; set aside.

2. Combine kale, carrots, broccoli slaw and walnuts, mixing well. Add white wine vinegar and toss gently to coat. Cover and refrigerate at least 30 minutes before serving.



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Kale Slaw

I am such a huge fan of kale. It’s truly so versatile and filled with so many health benefits. Check out my recent article on MindBodyGreen on the “Top 10 Health Benefits of Eating Kale”. Spicy Kale Slaw was on

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