Believe it or not, this kale slaw recipe was one of my first forays into the world of kale.

It’s a recipe I created way back in 2011, when kale was just starting to become a “thing”.

At first, I was totally weirded out about eating kale raw. I had previously only used it in soups or sautes, where it cooked down and became nice and tender.

But raw?? In a salad? My 2011 mind was blown.

So, instead of going full bore into the world of kale salad, I dipped my toe in.

First issue – texture. 

I was really worried that curly raw kale would be tough & unpleasant to chew.

Solution?

Thinly slicing it so it was easy to chew, and mixing it with spinach, to keep the salad light and tender.

Second issue – flavor. 

I used to think raw kale was a little in-your-face with its cruciferous flavor, so again, I mellowed it out with spinach and a bunch of veggies like zucchini and tomato and slathered it in a creamy lemon-garlic dressing.

So basically, I made a raw kale slaw, more than a salad.

Chock full of shredded veggies and heavy on the dressing.

But mmmm, it’s good! I still had the recipe saved from back in the day, so today I decided to shoot it for the blog. This would be a great simple side to a backyard pool party, to serve alongside some grilled meats and ice cold watermelon.

Hope you love it!

Print

Creamy Raw Kale Slaw

Prep Time

20 mins

Total Time

20 mins

 

Course: Side Dish

Cuisine: American

Servings: 6

Ingredients

• 1/2 bunch kale, stems removed and leaves thinly sliced cross-wise
• 3 cups thinly sliced spinach
• 1 pint cherry tomatoes, halved or quartered, depending on size
• 2 cups shredded zucchini (about 2 small zucchini)
• 1 cup freshly grated parmesan cheese

For the dressing:

• 1/3 cup olive oil
• 1/4 cup sour cream
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons water
• Zest of 1 lemon
• 2 cloves minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Add the kale, spinach, tomatoes, zucchini, and cheese to a large bowl. 

2. Whisk the olive oil, sour cream, red wine vinegar, and water in a small bowl. Stir in the lemon zest, garlic, and salt and pepper until completely combined. 

3. Add the dressing to the slaw, toss until evenly coated, and serve!