Kale Slaw Spring Salad: A Crunchy, Zesty Delight

Kale Slaw Spring Salad is a vibrant dish full of fresh ingredients, perfect for spring gatherings.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

5 cups chopped fresh kale Choose curly or flat-leaf kale for texture variety.
3 cups torn romaine Easily swap with spinach for milder flavor.
14 ounces coleslaw mix Can be replaced with shredded cabbage.
1 medium fennel bulb Thinly sliced; feel free to skip if unavailable.
1 cup chopped fresh broccoli Cauliflower is a great substitute if desired.
1/2 cup shredded red cabbage Green cabbage can work as a cost-effective alternative.
1 cup crumbled feta cheese Opt for goat cheese or remove for dairy-free.
1/4 cup sesame seeds Toasted; can substitute with sunflower seeds.

For the Dressing

1/3 cup extra virgin olive oil Avocado oil is a great swap.
3 tablespoons sesame oil Use more olive oil or skip for a lighter taste.
2 tablespoons honey Maple syrup serves as a vegan alternative.
2 tablespoons cider vinegar White wine vinegar can substitute.
2 tablespoons lemon juice Lime juice is an excellent alternative.
1/3 cup pureed strawberries Other berries can also be used.
Sliced fresh strawberries Perfect for garnishing.

Equipment

mixing bowl
Whisk

Method

Step-by-Step Instructions for Kale Slaw Spring Salad

In a large mixing bowl, add 5 cups of chopped fresh kale and 3 cups of torn romaine. Massage the kale for about 2-3 minutes.
Incorporate 1 package (14 ounces) of coleslaw mix, 1 medium fennel bulb thinly sliced, 1 cup of chopped fresh broccoli, and 1/2 cup of shredded red cabbage into the bowl. Gently toss the mixture.
Evenly sprinkle over 1 cup of crumbled feta cheese and 1/4 cup of toasted sesame seeds.
In a separate bowl, whisk together 1/3 cup of extra virgin olive oil, 3 tablespoons of sesame oil, 2 tablespoons of honey, 2 tablespoons of cider vinegar, 2 tablespoons of lemon juice, and 1/3 cup of pureed strawberries.
Drizzle the dressing over the salad and add sliced fresh strawberries for garnish. Gently toss to coat all ingredients evenly.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

Enjoy this kale slaw salad cold or at room temperature. Store leftovers in an airtight container for up to 2 days.

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