This simple recipe for kale slaw is jam packed with fresh cruciferous vegetables, tossed in a spicy dressing spicy, and lifted with citrus flavors of lemon juice and cilantro. Like most slaw and salad recipes, the amounts are completely flexible and open for interpretation. So, feel free to use this as a guide and put your own spin on it.
In a previous similar post about a skinny coleslaw using Sriracha-ginger vinaigrette, I mentioned that you could probably add mayonnaise. Well, with this recipe I finally took my own advice and used olive oil mayo. The result was way better than I expected.
This recipe has a skinnier version without mayonnaise …my Coleslaw with Sriracha-Ginger Vinaigrette.
This recipe is really all about the dressing. I’m late to the party in using olive oil mayonnaise, so this is just one awesome thing you can co with it. Hellmann’s also sells Sriracha Mayonnaise, but I figure it’s just as easy to make it ourselves so we can control the ratios.
The use of cilantro can be quite a polarizing decision for some people. Either you love it or hate it. I’m in the “love it” category, and instead of chopping it I keep the cilantro leaves whole as if they’re a salad green. You can use parsley instead if you really want to, but the citrusy edge of cilantro works better with the lemon juice in providing a clean balance with the spicy Sriracha flavors.
Fresh cilantro helps provide a light, citrus-like balance to the spicy Sriracha sauce.
Be generous with the kale. The amount needed for a kale slaw is quite deceiving. When testing the recipe, I chopped up what seemed like a good amount. However the acidity in the dressing causes the cruciferous veggies to break down and shrink quite a bit (kale more so than cabbage). You will be quite surprised. It also depends on how wet you want your slaw.
Ingredients for kale slaw
- 1 medium bowl of kale, shredded
- ¼ medium cabbage, shredded
- ½ large carrot, cut into matchsticks
- 1 handful chopped cilantro
- juice of 1 lemon
- 1/4 cup olive oil
- ⅓ cup Hellmann’s olive oil mayonnaise
- 1/4 cup Sriracha sauce
Sriricha saucue
Use a 1/3 measuring cup to approximate how much of each ingredient I want to add … the olive oil, Sriracha and olive oil mayo. Make it the way you want!
Instructions
- In a large bowl, combine the kale, cabbage and carrot.
- In a small bowl stir together the olive oil, olive oil mayo, Sriracha sauce and lemon juice.
- Stir the Sriracha mayo into the shredded veggies.
- Let the kale slaw rest in the refrigerator for at least an hour, then serve.
Yield: about 6-8 servings
