Kale Slaw with Toasted Walnuts

0 from 0 votes

That's right. Kale slaw! Try it!

This kale slaw recipe is a great alternative to traditional high fat slaw recipes. Granted, traditional coleslaw features cabbage and possibly other veggies, but it is usually made with mayonnaise and other less-than-desirable ingredients. This slaw not only cuts the saturated fat content of your usual slaw, it also includes kale, which is a SUPERFOOD, so it is packed with nutrients. This nutrient dense food provides a wealth of vitamins as well as phytochemicals that may help prevent age related Cataracts and Macular Degeneration.

We love this kale slaw and toasted walnuts because it is perfect serve as a side dish or as a main course for lunch. It is also a great option when you need to bring a dish to a cookout or office gathering. The slaw is light and healthy, but it is packed with flavor. Even if people have never tasted kale before, they will fall in love with this super slaw. Best of all, it is simple to make. You can whip up a batch of kale slaw in a short time, so there is no need to worry about spending a long time in the kitchen preparing a healthy dish. This slaw truly dispels the myth that healthy food is complicated or filled with exotic ingredients. The walnuts add a little healthy fat and crunch, and the recipe is reminiscent of the kale salad featured at many local markets.

Whether you are looking for a substitute picnic dish to replace a traditional coleslaw or you love kale, and you want to know as many ways to prepare it as possible, you will love this kale slaw with toasted walnuts.

0 from 0 votes

Kale Slaw with Toasted Walnuts

Our kale slaw recipe is healthy and with the carb, sugar, and sodium levels so low, it's the perfect superfood side dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 people
Serving Size 1 cup
Course Side Dish
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 1/4 cup walnuts minced
  • 1 kale bunch
  • 1 carrot large peeled and shredded
  • 1/3 cup red wine vinegar
  • 1/3 cup fruity extra virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ginger ground
  • 1 garlic clove minced
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon kosher or sea salt salt more to taste

Instructions

  • Preheat oven to 325 degrees. Place walnuts on a cookie sheet and toast until fragrant, about 10 minutes. Cool to room temperature.
  • Cut center stalk away from leaves and discard. Rinse kale and pat dry with a paper towel. Using a knife, cut kale leaves into thin strips. Add kale leaves, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, and ¼ teaspoon salt to a large mixing bowl. Using your hands, rub kale until it begins to wilt, about 3 minutes. Add carrot shreds, toss and set aside.
  • Add to a blender, remaining red wine vinegar and olive oil along with honey, ginger, garlic, black pepper and kosher salt to taste, blend until combined.
  • (Optional, if you prefer not to use your hands...steam kale just until wilted, add carrot shreds. Add all remaining ingredients, except walnuts, in a blender and blend until combined and smooth. Add to kale and carrots, toss to combine...sprinkle on walnuts).
  • Add toasted walnuts to Kale, drizzle with dressing and toss to combine.

Nutrition Information

Serving: 1cup | Calories: 158kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 105mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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15 Comments

  1. Pingback: How to Get Started Menu Planning with Dietary Restrictions: Variation on a Theme Method
  2. This is my favorite kale salad. Plus it keeps a long time so it's great for lunches. I just keep the walnuts separate and top before eating so they stay crunchy.

  3. Sounds yummy! I read a trick to pour hot water from a tea kettle over cabbage to soften it up a bit for slaw. Might work for this and less dishes!

  4. I cannot see where the recipe says to add the clove of garlic. Sound delish but I would love clarification on that!

    1. Directions
      Preheat oven to 325 degrees. Place walnuts on a cookie sheet and toast until fragrant, about 10 minutes. Cool to room temperature. Cut center stalk away from leaves and discard. Rinse kale and pat dry with a paper towel. Using a knife, cut kale leaves into thin strips. Add kale leaves, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, and ¼ teaspoon salt to a large mixing bowl. Using your hands, rub kale until it begins to wilt, about 3 minutes. Add carrot shreds, toss and set aside. Add to a blender, remaining red wine vinegar and olive oil along with honey, ginger, black pepper and kosher salt to taste, blend until combined. (Optional, if you prefer not to use your hands…steam kale just until wilted, add carrot shreds. Add all remaining ingredients, except walnuts, in a blender and blend until combined and smooth. Add to kale and carrots, toss to combine…sprinkle on walnuts). Add toasted walnuts to Kale, drizzle with dressing and toss to combine.

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