Tangy Low-Carb Kale Slaw

I’m one of those weird people who actually loves kale. I’d rather eat kale than lettuce in most dishes. And why not? Kale is one of the original superfoods, and with good reason. It’s packed full of vitamins, minerals and nutrients.

This kale-slaw is a great way to incorporate it into your family’s meals. It’s a side dish that is bursting with colour, flavour and crunch with just a hint of tanginess from the dressing. Serve it alongside a lovely steak or pop it in some tacos, it’s very versatile. Healthy, fresh and pretty too, it’s bound to become a favourite.

Step-by-step

1. There’s no rocket science going on here. Finely slice the kale and place in large bowl.

   

2. Using a sharp knife or mandolin, thinly slice the red and green cabbages.

   

3. Grate the carrot. Add all to the kale in the bowl. Combine thoroughly with salad tongs or your hands.

   

4. Serve dressed with mayonnaise, lightened up with lemon juice or apple cider vinegar to taste. I like to drizzle my dressing over the top, but feel free to mix it right through. Finish off with a sprinkle of pepitas.

   Serve immediately or refrigerate for up to 3 days.

   

Recipe

Tangy Low-Carb Kale Slaw

★★★★☆4.4 (28 ratings)

Refreshing and light slaw made with nutrient-dense vegetables, paleo mayonnaise and finished with ...

Hands on

10m

Overall

10m

Servings

6

3.5 g

Net carbs

3.4 g

Protein

13.3 g

Fat

147

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 1 bunch of kale (170 g/ 6 oz) - I use dark leaf Cavolo Nero, or Tuscan Kale
• 2 ¹/₂ cups shredded red cabbage (175 g/ 6.2 oz)
• 1 ¹/₄ cups shredded green cabbage (90 g/ 3.2 oz)
• ¹/₂ cup grated carrot (55 g/ 1.9 oz)
• ¹/₄ cup pumpkin seeds, aka pepitas (32 g/ 1.1 oz)
• ¹/₃ cup mayonnaise (73 g/ 2.6 oz) - you can make your own
• 1 tablespoon lemon juice or apple cider vinegar, or to taste
• salt and pepper if desired

Instructions

1. There’s no rocket science going on here. Finely slice the kale and place in large bowl.

2. Using a sharp knife or mandolin, thinly slice the red and green cabbages.

3. Grate the carrot. Add all to the kale in the bowl. Combine thoroughly with salad tongs or your hands.

4. Serve dressed with mayonnaise, lightened up with lemon juice or apple cider vinegar to taste. I like to drizzle my dressing over the top, but feel free to mix it right through. Finish off with a sprinkle of pepitas.

   Serve immediately or refrigerate for up to 3 days.

Nutrition per serving, about 1 ¼ cups

Carbs 9%Protein 9%Fat 82% of calories

Net carbs

3.5 g

Total carbs

6 g

Fiber

2.5 g

Sugars

2.5 g

Protein

3.4 g

Fat

13.3 g

Saturated fat

2 g

Calories

147 kcal

Sodium

67 mg · 2.91% RDA

Magnesium

66 mg · 16.4% RDA

Potassium

315 mg · 15.8% EMR

Nutrition by ingredient

Per about 1 1/4 cups	Net carbs	Protein	Fat	kcal
Kale, dark leaf, Italian black kale (cavolo nero)	0.4 g	1 g	0.5 g	10
Cabbage, red, fresh	1.5 g	0.4 g	0 g	9
Cabbage, green, fresh	0.5 g	0.2 g	0 g	3
Carrot, fresh	0.6 g	0.1 g	0 g	4
Pumpkin seeds (pepitas)	0.3 g	1.6 g	2.6 g	30
Mayonnaise	0.1 g	0.1 g	10.1 g	91
Lemon juice, fresh	0.1 g	0 g	0 g	0
Total	3.5 g	3.4 g	13.3 g	147

Serving size about 1 1/4 cups

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian