I love being outside, I love food, so it’s inevitable that I also love picnics. One of my favorite picnic delights is slaw. Love slaw. Colorful, sweet delicious slaw. To start of this picnic month I have made a vegan coleslaw featuring kale, and an assortment of colorful fun.
This slaw features an assortment of delicious colors and flavors. Our stars: red kale, radishes, carrots, avocado, craisins, lemon, pink lady apple, lemon, almonds, pumpkin seeds, apple cider vinegar, maple syrup, garlic, and olive oil!
This recipe makes a really large batch of slaw. If you are just making this recipe for one or two people I would halve the recipe, if making for a group of people the original recipe should be great!
My favorite part of this recipe is the olive oil, lemon, maple syrup and apple cider vinegar dressing. It’s sweet and tangy and helps cut out the bitterness of the kale. I recommend marinating the slaw for at least an hour before serving, to help the kale soak up the dressing.
Much choppage is needed for this slaw. I usually start off by stripping the kale from its stalk, and then chopping it in sections. Place the chopped kale in a bowl and set aside. Mix together the dressing and pour over the kale to start the marinating.
Next, chop your radishes ( I chopped them in long sticks), carrots, apples, and avocado. Add in your craisins, almonds, and lastly the pumpkin seeds. Toss with the kale, refrigerate and enjoy!
- 2 bunches red kale
- 4 radishes
- 1 medium carrot
- 1 pink lady apple
- 1 avocado
- ½ cup craisins
- ⅓ cup almonds
- ⅓ cup pumpkin seeds
- 3 tablespoons olive oil
- 2 - 3 teaspoons maple syrup (depending on your sweetness level)
- ½ cloves garlic
- 1 tablespoon apple cider vinegar
- 1 - 2 tablespoons lemon juice (depending on your sourness level)
- Strip kale off of stalk and chop. Place in a medium bowl and set aside.
- In a small bowl mix olive oil, maple syrup, garlic, apple cider vinegar, and lemon juice. Toss with kale.
- Chop avocado, apple, carrot and radishes, toss with kale.
- Add craisins, pumpkin seeds and almonds to kale and toss.