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.
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!
- 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
- 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
Add the kale, spinach, tomatoes, zucchini, and cheese to a large bowl.
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.
Add the dressing to the slaw, toss until evenly coated, and serve!