Marinated Kale Slaw

Prep: 
5 minutes
Total: 
30 minutes
Makes: 
10 full servings
Utensil: 
Saladmaster Food Processor
small mixing bowl
large mixing bowl
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.

Full of colour, texture and flavour – this is a highly nutritious salad, especially when it is topped with mung bean sprouts! PS… the longer it marinates the better it tastes!

Ingredients

Slaw
1
head red cabbage, shredded
2
carrots, shredded
1
beet, shredded
1
fennel, shredded
1
bunch of kale, chopped
2
tablespoons
hemp seeds
(15
g)

Vinaigrette

12
cup
olive oil or hemp oil
(120
mL)
14
cup
apple cider vinegar
(60
mL)
1
lemon, juiced
2 - 4
tablespoons
raw unpasteurized honey
(42 - 84
g)

Directions

  1. Using Cone #2 on the Saladmaster Machine, julienne the cabbage, carrots, beets and fennel directly into a large mixing bowl.
  2. In a small mixing bowl, mix together the vinaigrette. Pour vinaigrette over vegetables and toss together until the cabbage and kale are well coated.
  3. Allow salad to marinate in fridge for a few minutes, or up to an hour, mixing in the hemp seeds just before serving.
Nutritional Information per Serving
Slaw (based on 10 servings)
Calories: 
77
Total Fat: 
1g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
72mg
Total Carbs: 
15g
Dietary Fiber: 
4g
Sugar: 
6g
Protein: 
4g
Vinaigrette (based on 10 servings)
Calories: 
124
Fat: 
11g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
1mg
Carbohydrate: 
8g
Fiber: 
0g
Sugar: 
7g
Protein: 
0g
Analysis calculated using olive oil and 4 tablespoons of honey
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