I dislike nearly all coleslaws, but I devour this one. It checks all the boxes: it’s nourishing and nutrient dense, has robust and complex flavors, and is plant-based. Bring it to your next BBQ and everyone will eat it by the scoopful.
While the recipe calls for red cabbage, lacinato kale, and brussels sprouts, you could make it with numerous veggie combinations. It’d be good with cabbage, carrots, and jicama, or kohlrabi, red peppers, and curly kale, or simply kale and cabbage. The key is to slice the veggies as finely as possible and to have them be in relatively short pieces so they fit easily onto a fork. If you use kale, be sure to massage the kale for a minute or two after it’s been sliced. Massaging kale helps remove the bitter compounds and makes it a little easier to digest.
If you happen to have leftovers, they’ll last for up to three days in the refrigerator. For a super fast lunch (which I’ve had twice this week) you could have a big bowl of slaw topped with some salted pepitas or roasted chickpeas if you’ve got ’em.
- 1 large bunch lacinato kale, washed and de-stemmed
- ½ small head of purple cabbage, core removed
- 1 pound of brussels sprouts, cleaned and exterior tough leaves removed
- 1 bunch of cilantro
- 1 medium avocado
- ¼ cup extra virgin olive oil
- ¼ cup cold water
- 2 limes, juiced
- 2 Tbl apple cider vinegar
- 1 Tbl honey or agave syrup
- ½ jalapeño seeded
- fresh ground salt and pepper to taste
- Finely slice the kale and place it into a large mixing bowl.
- Massage kale in the bowl for 1-2 minutes.
- Finely slice cabbage and brussels sprouts and place into bowl with the kale.
- Remove half of the cilantro leaves from the stems and add to the veggies in the bowl.
- Remove a few more cilantro leaves for garnish if desired.
- Toss veggies so they're mixed evenly together.
- In a blender add:
- The remaining cilantro leaves and the leafy parts of the stems, avocado, olive oil, water, lime juice, apple cider vinegar, honey or agave, and jalapeño.
- Blend on high for 1-2 minutes or until the cilantro and jalapeño have been chopped and incorporated into the dressing. Add salt and pepper incrementally to taste, pulsing with the blender between additions of seasoning.
- The dressing should be thick so it will stick to the vegetables. However it can be thinned if needed with a little extra water or olive oil.
- Pour half of the dressing over the shredded vegetables and mix to incorporate. I find it's easiest to do this with clean hands.
- Depending on how many vegetables you have, you might not need to use all of the dressing. Do what feels right to you.
- Add the remaining dressing and mix to incorporate.
- Enjoy!