Believe it or not, this raw 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 it’s 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!

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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!