It allows the rest of the flavors to come through. Sorry, your blog cannot share posts by email. With a little olive oil rubbed into your palms, massage the kale for a minute or … Serve immediately, or store in the fridge until ready to enjoy. Make the vinaigrette: Place all vinaigrette ingredients in an upright blender and start on low, then gradually increase blending speed to high and blend until super smooth and emulsified. And it will not just be for the health benefits.. I would start with the amount of salt and pepper listed in the recipe, but feel free to add more to your liking. Transfer the rounds to a paper towel lined plate. The Cracker Barrel Brussel Sprouts and Kale salad has to be one of the best ways to enjoy leafy green kale and Brussels sprouts. The goat cheese rounds are coated and then fried until golden brown and beautiful on each side. 5 lb. In a 10-inch sauté pan, heat the oil over high heat. So I use hardy kale as the base of the slaw. Another winner. Love it, I will do this right a.s.a.p. Eating some of this salad made me feel much less guilty about all of the amazing cornbread stuffing I may or may not of had multiple servings of throughout the course of our 8 hour Thanksgiving meal(s). Full of hearty greens and crisp apple, this Cranberry Kale Slaw is both nourishing and refreshing. I'm so happy you're here! Next, chop the kale very finely. This vegan kale salad with cranberries and maple balsamic vinaigrette is dairy-free, gluten-free, soy-free, and has no refined sugar! Top with the toasted walnuts, cranberries, and feta cheese. ... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share naturally delicious recipes made with wholesome, plant-based goodness. It is a healthy, delicious combination of flavors that is completely irresistible. Add the chiffonade kale and the sliced Brussels sprouts to the vinaigrette. Everyone will love it – even people who don’t like kale. January 4, 2021 by Allison Leave a Comment. Hi! Run your knife through the bundle lengthwise, creating thin strips of kale leaves. Stir in the oregano and season with the salt and pepper. Slowly drizzle in the oil, whisking continuously until emulsified. Our mayonnaise added in with spicy dijon mustard and fresh lemon juice makes a creamy, bright dressing to soften the vegetables. Notes. Chop, chop, chop! I love my. Place all of the slaw ingredients in a bowl. But I add one finishing touch: FRIED goat cheese. This is the latest yummy veggie dish that … Even my kids love this sweet, tender, salad! Cut each in half lengthwise and slice horizontally through each half as thinly as possible, creating shaves a Brussels sprouts. For the kale, first wash it well and let dry. Strip the leaves away from the stem by holding the bottom end with one hand and sliding your hand down the stem with the other. ), and slivered almonds. Check out all of my summer recipes dinners that pair perfectly with … Learn how your comment data is processed. Reduce the heat to low and continue to cook until thick and homogenous, about 15 minutes longer. These vegetables are simply tossed with the vinaigrette, easy as that. They also add a nice crunch. This wintery slaw is a combination kale, cabbage, carrots, apple, celery, and walnuts, all tossed in a cranberry vinaigrette consisting of dried cranberries, extra virgin olive oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and water. I like to serve the whole round of fried goat cheese on top of the slaw and then break off smaller pieces for each bite. Kale & Broccoli Slaw with Cranberries & Almonds: Description: A delicious and colorful spin on coleslaw made with fresh broccoli, crisp kale, shredded carrots, red cabbage, dried cranberries & crunchy almonds mixed in our creamy coleslaw dressing. Combine kale and romaine. Silly me. Let the slaw marinade for at least 30 minutes in the refrigerator. Chickpea Kale Greek Salad. (Make sure the goat cheese is cold so it slices easily and doesn’t melt immediately when fried.) To make life simple, grab a bag of pre-washed, chopped kale … I could not be more excited that you’ve found the space where I get to share all of my food creations and love for cooking with you! For the Brussels sprouts, first remove each end. ★☆ I hope you love this detox kale and cabbage slaw with cranberry vinaigrette! It comes together with kale, Brussels sprouts, broccoli slaw, dried cranberries, pepitas, optional goat cheese, and tossed with a delicious poppy seed yogurt dressing. bowl. Enjoy it chilled or room temperature, it makes a great side dish or light lunch. It’s sweet but tart and has the deliciously deep taste of cranberry. A quick, easy recipe for a hearty kale salad with cranberries, almonds and goat cheese—ready in 15 minutes. … This detox cabbage kale slaw with cranberry vinaigrette will help reset your system after an indulgent holiday, yet it’s so delicious, no one will know just how healthy it is! Per serving: 472 calories, 35g fat, 5g saturated fat, 3mg cholesterol, 150mg sodium, 41g carbohydrate, 3g fiber, 4g protein. I’m having fun with the word kale again. Add kale, broccoli stems (or slaw), Brussels sprouts, radicchio, cranberries and pepitas; toss until well coated with the dressing. Kale … ★☆ Serves: 10 People Garnish with a leaf of oregano. I start by cooking fresh cranberries down with both brown and white sugar, as well as some lemon juice. I make sure that there is a good amount of oil in the pan so that the sides of the goat cheese get cooked as well. Make sure you pack the breadcrumbs firmly into each side of the round so they stick. This Sweet Kale … Tahini Kale Caesar Salad with Butternut Squash + Cranberries, Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing, Curried Butternut Squash Red Lentil Soup with Apple and Ginger, Detox Cabbage Kale Slaw with Cranberry Vinaigrette. Copyright © 2021 Upbeet Kitchen on the Foodie Pro Theme. Keywords: detox winter slaw with cabbage and kale, Tag on Instagram and hashtag it #upbeetkitchen, Filed Under: Recipes, Salads, Side Dishes, Vegan. ★☆. A fast and easy but flavorful Cranberry Walnut Kale Salad. In a large salad bowl combine kale, radishes, cranberries and pecans. Enjoy! And since I like to sweeten a lot of my vinaigrettes with honey, I thought why not use a little cranberry sauce instead. Curried Butternut Squash Red Lentil Soup with Apple and Ginger ». Working in batches, place the rounds in the hot oil so it sizzles. Set the rounds on a sheet rack until all of them are dredged. Serve it alongside your favourite veggie burgers. Add the cranberries. Create a dredging station using 3 separate mixing bowls – one for the flour, one … Stir together olive oil and sesame oil. Originally I set out to make this carrot slaw with cranberries and toasted walnuts from Serious Eats (by Jennifer Segal of yummy food blog Once Upon a Chef). While I usually stay away from using the word “detox” in a recipe title, given its association with dieting, I’ll make an exception with this powerhouse salad! More healthy salad recipes to try: Kale, Edamame & Quinoa Salad with Lemon Vinaigrette. Once thick and jam-like, I cool the mixture down before using it in the vinaigrette. I’ll be sharing a soup recipe on Wednesday to pair with this salad, and I plan to pair it with my Beet Tempeh Burgers in the near future. The slaw includes a couple of cups of chopped kale, dried cranberries, one package of broccoli slaw (love the stuff! Posted on my Pinterest and FB. The salt will especially bring out the sweetness in the cranberries, while the pepper gives the contrasting spicy bite. The tangy goat cheese compliments the sweet vinaigrette perfectly. Yields: 4 servings, as a … Serve it with a bowl of lentil soup and bread and butter or crackers to make it a meal. (You can substitute Lime juice … By marinating the slaw, all of the kale and Brussels sprouts’ bitterness dissolves and the sweet, citrusy vinaigrette infuses the entire mixture. Add pureed strawberries. The tanginess of the dressing along with the hearty veggies and sweet cranberries is a crowd pleaser! Place chopped kale in large mixing bowl and sprinkle salt all over kale. And being fried…well, that just makes anything taste good. The cranberries give it a little sweetness while the toasted almonds provide a nice crunch and nutty flavor. So I’m always trying to incorporate it into other dishes instead of just eating it as a turkey condiment. Start with 2 tablespoons of water, and add more as needed. Whisk until combined. In a large bowl, mix together kale, broccoli slaw, shredded Brussels sprouts, … Broccoli Kale Apple and Cranberry Slaw will make veggie-eating so fun you will want to do it over and over again. Serve warm. In a small saucepan, combine the cranberries, brown sugar, granulated sugar, and lemon juice. Remove the cranberry mixture from the pan and let cool. Pass each round through the dredging station, first coating in flour, then egg, and finally breadcrumbs. Over medium heat, cook until the bubbling and the cranberries begin to burst. Pour the vinaigrette over the vegetables and toss so that all of the vegetables are nicely coated in dressing. This site uses Akismet to reduce spam. Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, … It’s combined with a variety of flavors – white wine vinegar, grapefruit juice, and Dijon mustard being the ones that standout. Step-by-Step . This will take a bit of time, due to the dried cranberries, but it will come. Toss to mix well. Since the vinaigrette is fairly thick, I didn’t want to weigh down delicate greens with it. Ingredients for the slaw. Can last in the fridge for a few days: Most salads get soggy in the fridge if left in there for more than a day or two.With … Using a piece of dental floss (it works best), slice the goat cheese into ½-inch rounds. If you make it, let me know how you enjoyed it by leaving a comment and rating below. Toss well to combine. Simply put, I love nothing more than lighting a few candles, putting on some music, standing in the kitchen and letting my mind dream up what I’m going to cook. It would make a fantastic side to any meal, especially veggie … Pour enough dressing on the slaw to moisten it well. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. When all of the stems are removed, take a handful and roll them up lengthwise, making a long bundle. I like to use the grater attachment on my food processor to make quick work of shredding the cabbage and grating the carrots. Whisk in honey, vinegar and lemon juice. I create a dredging station simply with flour, seasoned egg, and seasoned breadcrumbs. Many recipes spoke to me, but this one for a winter slaw featuring kale and Brussels sprouts with a lemon vinaigrette practically leaped off the page. Required fields are marked *, Rate this recipe Create a dredging station using 3 separate mixing bowls – one for the flour, one for the lightly beaten eggs, and one for the breadcrumbs. Broccoli Cranberry Slaw Marie Siciliano of Westerly, Rhode Island needs just four items to toss together this crunchy coleslaw that gets a sweet twist from dried cranberries. Why this kale slaw is the best! This wintery slaw is a combination kale, cabbage, carrots, apple, celery, and walnuts, all tossed in a cranberry vinaigrette consisting of dried cranberries, extra virgin olive oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and water. Once the vinaigrette is emulsified, I add oregano for a fresh, herby finish. Your email address will not be published. I love indulging as much as the next person. Whisk mayonnaise, vinegar, oil, poppy seeds, sugar (or honey), salt and pepper in a large bowl. Place kale into a large bowl. Massage salt into kale and let sit for 10 minutes. To toast walnuts, place on a baking sheet and roast at 325 F for 8 minutes. Now, if you want to lighten up a meal or two during the indulgent holiday season, eat the kale slaw as is (or maybe even with some crumbled goat cheese on top). You’ll just need 4 basic ingredients for the salad: brussel sprouts, Add carrots, onion, and cranberries. How to Make Kale & Cranberry Slaw . The shredded broccoli mixture is lightly coated with convenient prepared dressing. Repeat this process until all of the rounds are cooked. Serve cold or room temperature. I know I do! ⅓ medium head green cabbage, thinly shredded; ⅓ medium head red cabbage, thinly shredded; 2-3 large sweet and tart apples such as Granny Smith, sliced very thinly Thinly slice the radishes (this is easier to do if you first chop off the root end so … Pile a heaping amount of kale slaw onto a plate and top with a slice of fried goat cheese. Subscribe to get recipes straight to your inbox + my free "Power Bowls" e-cookbook! Use your hands to toss the salad well, ensuring all of the kale leaves are coated in the dressing. Post was not sent - check your email addresses! Cranberry Vinaigrette adapted from the Moosewood Restaurant Celebrates cookbook. Dress salad just before serving; top with … Your email address will not be published. Other Kale Favorites. Sprouts N’ Kale salad is like a coleslaw sweetened with a maple dressing, craisins, and crunchy pecans. You have successfully joined our subscriber list.Please check your inbox to confirm and download your e-book. Finally, if the photos in today’s post look a little off-kilter, that’s because I accidentally shot them in sports/action mode and did not realize it until long after the fact! Notify me of follow-up comments by email. Enjoying food is one of life’s greatest pleasures, in my opinion! One important rule with vinaigrettes: season well! Put the kale leaves in a bowl and drizzle with the dressing. Sign up to receive blog updates, and I'll send you my e-cookbook, Power Bowls: 10 Vibrant and Wholesome Recipes to Supercharge Your Diet, and Your Health, for free! When I first started making cranberry sauce for Thanksgiving, I became addicted to it. This salad makes for the perfect side dish whether it be for a weeknight dinner or special holiday meal. Kale and cabbage are well known for their detoxifying qualities, and when doused in a delicious dressing, they become positively crave-worthy. I love seeing what you’ve made! Shredded Brussels Sprouts & Kale … If you haven’t already, wash and dry your kale leaves. It would make a fantastic side to any meal, especially veggie burgers or soup. Drizzle with dressing, and sprinkle with feta. 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Dressing: Mix grated lemon peel, mustard, lemon juice and fresh ground pepper in small bowl, and pour over kale. Whisk together the white wine vinegar, grapefruit juice, lemon juice, lemon zest, Dijon mustard, and cooled cranberry mixture in a large mixing bowl. 10 Minute Garlic Kale. But come January, I think we all feel inclined to eat a little less butter, refined sugar, and white flour, and replace it with veggies, fruits, whole grains, beans, nuts, seeds, etc. I also add some thinly sliced Brussels sprouts because I always find myself wanting to eat them around this time of year. In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. ★☆ This little number checks off all the boxes in the healthy eating department, but it’s delicious and, dare I say, addictive! Toss gently to combine, and serve. You can’t get much healthier than a bowl of kale, and you won’t be able to stop eating it prepared this way! And if you post a photo to Instagram, tag it and #upbeetkitchen. Kale Brussel Sprouts Salad makes a wonderful addition to any meal. Reduce the heat to medium and cook until golden brown, only about 1-2 minutes per side. But when I opened my vegetable drawer to get the carrots, I saw a lovely dark-green bunch of Tuscan kale I had bought a few days earlier. There is no better salad to get in all of these healthy green vegetables. Season the eggs and breadcrumbs with salt and pepper. Feel free to add cooked chickpeas, quinoa, and/or brown rice to this salad to add more protein, fibre, and satisfaction factor! Last month I made my Tropical Kale Smoothie , and now I’m making kale slaw instead of “coleslaw”. ★☆ Watch the goat cheese closely…you don’t want it to melt into the oil. Kale Slaw is a delicious slaw-style kale salad with apples, cranberries and creamy no mayo coleslaw dressing! It’s such a simple process (I basically just make a cranberry jam), and it tastes good on everything around the holidays.