Ingredients
Dressing
- 1 1/2 tablespoons Fresh Squeezed Lime Juice
- 1 1/2 tablespoons Olive Oil
- Pinch of Sugar
- Pinch of Ground Cumin
- 1/4 teaspoon Fine Sea Salt
- 1 tablespoon Finely Minced Cilantro Leaves
Slaw
- 2.5 ounces Kale Leaves, chopped
- 8 ounces Shredded Purple Cabbage
- 1 small Red Bell Pepper, sliced thin
- 2 Carrots, shredded
- 4 Green Onions, sliced
- 2 tablespoons Chopped Cilantro
- 1 Jalapeño, finely minced
- Pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl or glass measuring cup, combine the fresh squeezed lime juice, olive oil, sugar, ground cumin, fine sea salt, and finely minced cilantro leaves. Whisk the mixture thoroughly until all ingredients are well blended, then set the dressing aside.
- Combine the Vegetables: In a large mixing bowl, add the chopped kale leaves, shredded purple cabbage, thinly sliced red bell pepper, shredded carrots, sliced green onions, chopped cilantro, and finely minced jalapeño. Toss the vegetables together until they are evenly mixed to ensure a balanced flavor in every bite.
- Toss with Dressing: Re-whisk the prepared dressing to ensure it’s well combined, then pour it over the mixed vegetables. Stir the slaw thoroughly to coat all ingredients evenly with the dressing. Taste the slaw and season with freshly ground black pepper to your preference.
- Chill Before Serving: Cover the bowl with plastic wrap and transfer it to the refrigerator. Let the slaw chill for 15 to 20 minutes to allow the flavors to meld together fully. Serve cold for best taste and freshness.
Notes
- For a milder heat, remove the seeds from the jalapeño before mincing.
- This slaw can be made a few hours ahead and refrigerated to enhance flavor.
- Use massaged kale if you prefer a softer texture.
- Feel free to add toasted nuts or seeds for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
