Gluten-Free Crispy Kale Slaw

Discover a vibrant twist on classic slaw with this Gluten-Free Crispy Kale Slaw, a refreshing and nutrient-packed side dish that's perfect for any occasion! Featuring a medley of curly kale turned irresistibly crispy in the oven, crunchy red cabbage, and sweet grated carrots, this slaw is elevated with toasted pumpkin seeds and tangy dried cranberries for a delightful contrast of textures and flavors. The zesty homemade dressing, made with extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, and apple cider vinegar, ties everything together with a burst of brightness. Ideal for gluten-free diets and ready in just 30 minutes, this versatile slaw can be served immediately for a satisfying crunch or chilled for a more melded flavor. Whether paired with grilled dishes, packed for a picnic, or enjoyed on its own, this kale slaw is a healthful, colorful dish that’s sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 4 cups curly kale leaves
• 2 cups red cabbage
• 2 medium carrots
• 0.5 cup toasted pumpkin seeds
• 0.5 cup dried cranberries
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Wash and thoroughly dry the kale leaves. Remove the thick stems and tear the leaves into bite-sized pieces.

Step 3

Spread the kale pieces on a baking sheet lined with parchment paper and bake for 8-10 minutes or until crisp. Check them halfway through and shake the pan to ensure even crisping.

Step 4

While the kale is crisping, slice the red cabbage thinly and grate the carrots using a box grater or food processor.

Step 5

In a large mixing bowl, combine the sliced cabbage, grated carrots, toasted pumpkin seeds, and dried cranberries.

Step 6

In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.

Step 7

Once the kale is crispy and has cooled slightly, gently fold it into the cabbage and carrot mixture.

Step 8

Pour the dressing over the slaw and toss everything together until evenly coated.

Step 9

Serve immediately for maximum crispness or refrigerate for up to 2 hours for flavors to meld.

Nutrition Facts

Serving size	935.1 grams (935.1g)

Amount per serving	% Daily Value*
Calories	1725

Total Fat 114.00g	146%
Saturated Fat 17.70g	89%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 1812mg	79%
Total Carbohydrate 162.10g	59%
Dietary Fiber 22.30g	80%
Total Sugars 98.60g
Protein 43.20g	86%

Vitamin D 0IU	0%
Calcium 599mg	46%
Iron 17mg	92%
Potassium 3190mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 9.4%

Carbs: 35.1%