52 Weeks of Kale – Citrus Kaleslaw

52weeksofkale

I’ve mentioned a couple of times that we’ve been having quite a hot spring already here in Brisbane. Because of that, this week I decided to make a salad or “kaleslaw” to eat with some baked chicken. This recipe was inspired by a Facebook post by Brisbane Paleo Family for a kale salad with kiwifruit made in the Thermomix. I didn’t have any kiwifruit, so I used an orange instead and added some red cabbage I had in the fridge along with the kale, to give it more texture and colour. I also don’t have a Thermomix, so I used my food processor.

It turned out fresh, crispy and tangy and is perfect for hot weather. I will be making it again over the summer – it’s even worth cleaning the food processor for since it makes enough that you can have it a few nights in a row.

Kaleslaw

Ingredients (serves 4 as a side)

1 orange, peeled and roughly chopped

1/2 red onion, peeled and roughly chopped

1 Tbsp fresh mint

1 Tbsp wholegrain mustard (I like to use my homemade mustard for dressings)

3 Tbsp extra virgin olive oil

2 Tbsp apple cider vinegar

Pinch of salt

1/3 of a red cabbage

10 kale leaves, stems removed

 

Method

Place orange, onion, mint, mustard, olive oil, vinegar and salt into a blender or food processor. Pulse until combined then taste. Add more oil, vinegar or salt if required.

Add cabbage and pulse 2-3 times (until chopped finely), then add the kale and pulse once to chop and combine.

Enjoy as a side dish with your favourite summer meal. How easy is that?

What’s your favourite summer salad?

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Comments

  1. I’m trying to figure out if this would be good if I alter it to suit my family. I don’t have any cabbage, but do have cauliflower. That should be okay. Don’t have any mint. A very strong flavor, so I’m going to have to think about that. A couple of people really don’t like mustard or onions. Other strong flavors that need to be subbed for. Let’s see. I have an orange and some kale. Gonna have to think on this one for a while.

    • Is that you, Live and Learn? I don’t know why you come up as anonymous sometimes… The great thing about this salad is that it is very flexible. You could use parsley or coriander instead of mint, cauliflower would definitely work, you could use garlic instead of onion (if they like that) and I’m not sure about the mustard.

  2. Wow what an interesting idea! I have some defrosted red cabbage in the fridge now – I cooked it though, a while back. Still, if I had crunchy cabbage (which I love), I could give this a whirl!

    • I have so much cabbage in my fridge at the moment, so have been eating it like mad. I bought one to make sauerkraut (but I still have heaps) and then got another one in my veggie box, and that is a lot of cabbage for one person! I didn’t think of cooking it and freezing it, but that’s a great idea 🙂

  3. What a great idea for a slaw – I will give it a go!

  4. Ruby grapefruit overload here! I struggle to find recipes to use them up (other than juices and desserts). I do a cashew, carrot and orange slaw that goes with almost anything. Yum!

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