30 minutes
A vibrant slaw recipe that combines the earthy flavors of kale with the refreshing brightness of lemon, all topped with the satisfying crunch of crispy almonds.
Kale, washed, stems removed, chiffonade
bunch
Lemon, zested, juiced
each
cups
tablespoons
tablespoons
Sliced Almonds, toasted
cups
to taste
to taste
1. Prepare the Kale
Wash and dry the kale thoroughly. Remove the tough stems by folding each leaf in half and slicing along the spine. Stack the leaves, roll them into tight bundles, and slice into thin ribbons (chiffonade).
2. Make the Dressing
Zest the lemon into a small bowl, then cut it in half and squeeze out the juice, discarding any seeds. Add the olive oil, Dijon mustard, and honey to the lemon juice. Whisk these ingredients together until smooth and emulsified.
3. Toast the Almonds
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently. Once they turn golden brown and emit a nutty aroma, remove from heat and set aside to cool.
4. Massage the Kale
In a large bowl, combine the kale ribbons with a pinch of salt and gently massage the leaves with your hands to break down the fibers.
5. Combine and Serve
Pour the lemon dressing over the kale, tossing to coat every strand evenly. Sprinkle the toasted almonds over the top. Serve immediately or let sit for a bit for the flavors to meld.
Replace almonds with croutons and add grilled chicken strips. Swap lemon dressing with Caesar dressing, and keep the Parmesan cheese for the classic Caesar touch.
Add crispy baked tofu cubes and swap the lemon vinaigrette with a soy-ginger dressing. You might add sesame seeds or crushed peanuts instead of almonds for an Asian twist.
To transform the slaw into a more filling dish, you may add grilled chicken, shrimp, or tofu. Marinate the protein in complementary flavors to the slaw for a cohesive dish.
Use a red wine vinegar and oregano dressing, swap almonds with olives and feta cheese for a Mediterranean vibe.
Instead of lemon, try using other citrus juices and zests such as lime, orange, or grapefruit. Each type of citrus will impart its unique flavor profile and could be paired with corresponding herbs or spices.
Opt for fresh, dark green kale leaves, preferably Tuscan or Lacinato kale, as they are more tender and have a slightly sweeter taste compared to curly kale.
Adjust the ingredients to strike the right balance between nuttiness, crispness, acidity, and sweetness.
Remove the tough stems and finely shred the leaves. Massaging the kale with a bit of salt and lemon juice can tenderize the leaves and mellow their bitterness.
Use fresh lemon juice, good quality extra virgin olive oil, and a touch of honey or maple syrup. Emulsify the dressing thoroughly.
Toasting almonds until golden brown enhances their flavor and adds crunch. Let them cool before adding to the salad.
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