Ingredients with Measurements:
- 4 cups of kale, finely chopped
- 2 cups of carrots, grated
- 1/2 cup of red onion, thinly sliced
- 1/2 cup of dried cranberries
- 1/2 cup of sliced almonds
- 1/4 cup of olive oil
- 1/4 cup of apple cider vinegar
- 2 tablespoons of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Grater
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped kale, grated carrots, sliced red onion, dried cranberries, and sliced almonds.
2. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the kale and carrot mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the slaw a quick toss to redistribute the dressing and garnish with additional sliced almonds and dried cranberries if desired.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including refrigeration time)
Temperature:
Not applicable
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Substitutions for ingredients:
- Instead of kale, you can use other leafy greens such as spinach or arugula.
- Instead of carrots, you can use other root vegetables such as beets or turnips.
- Instead of dried cranberries, you can use raisins or chopped dates.
- Instead of sliced almonds, you can use chopped walnuts or pecans.
Variations:
- Add sliced apples or pears for a touch of sweetness.
- Add crumbled feta or goat cheese for a creamy and tangy flavor.
- Add sliced avocado for a boost of healthy fats.
- Add sliced grilled chicken or tofu for a protein-packed meal.
Tips and tricks:
- To make the kale more tender, massage it with a bit of olive oil and salt before adding it to the slaw.
- For a more colorful slaw, use a mix of different colored carrots.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead.
- Make sure to toss the slaw well to ensure that the dressing is evenly distributed.
Storage instructions:
Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This slaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the slaw in a large bowl or on individual plates. You can also serve it in mason jars for a portable and convenient meal.
Garnishes:
Garnish the slaw with additional sliced almonds and dried cranberries for a pop of color and texture.
Pairings:
This slaw pairs well with grilled chicken, fish, or tofu. It also makes a great side dish for sandwiches or burgers.
Suggested side dishes:
Serve this slaw alongside roasted sweet potatoes or a quinoa salad for a complete and satisfying meal.
Troubleshooting advice:
- If the slaw is too dry, add a bit more olive oil or honey to the dressing.
- If the slaw is too tart, add a bit more honey to balance out the flavors.
Food safety advice:
Make sure to wash the kale and carrots thoroughly before using them in the recipe. Store the slaw in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Slaw is a classic side dish that originated in the Netherlands in the 1700s. It was traditionally made with cabbage and vinegar, but over time, different variations have emerged, including this kale and carrot slaw.
Flavor profiles:
This slaw is sweet, tangy, and crunchy, with a mix of textures and flavors from the kale, carrots, dried cranberries, and sliced almonds.
Serving suggestions:
Serve this slaw as a side dish or as a light and refreshing meal on its own.
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Taste: Tangy, Crisp, Refreshing, Savory