Kale and Red Cabbage Slaw With Walnuts Recipe (2024)

FAQs

What is the difference between kale slaw and coleslaw? ›

Kale slaw is a variation of traditional coleslaw that incorporates nutrient-dense kale as the primary ingredient. This recipe offers a modern twist on the classic coleslaw, providing a crunchy and colorful dish that is both satisfying and nutritious.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Instead, after you've washed the leaves, leave them damp. The water that clings to the leaves will create steam when you toss them in the hot skillet. As the kale cooks, you'll cover the skillet for a few minutes; that steam will help wilt and break down the kale perfectly.

If you don't have celery salt, use regular salt. You can substitute apple vinegar with white wine vinegar. This creamy coleslaw will keep for up to 3 days in an airtight container in your fridge, but I recommend consuming it within 2 days. It can also be prepared in advance (up to a day).

Leftover kale salad keeps well for up to 3 days in an airtight container in the fridge. Because the kale leaves are so sturdy, it holds up well even when it's dressed! This recipe is a great one to meal prep for lunch. If you prep it ahead for multiple days, I recommend keeping the avocado separate.

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Mayonnaise/Miracle Whip

Considering that most coleslaw recipes use mayonnaise, it's safe to assume that KFC does it as well. With its fat, its salt, and its slightly acidic taste, mayo is exactly what's needed to balance and enhance the vinegar, salt, and sugar found in coleslaw.

"But as our sales volumes grew, it just wasn't feasible to keep adding to the menu without taking anything away." Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing.

Listeria is a foodborne illness caused by bacteria that is able to grow at refrigeration temperatures. Outbreaks in recent years have been linked to contaminated coleslaw, milk, and cheese. Listeria is caused by bacteria frequently found in soil, water and plant matter.

Can you eat red cabbage raw? ›

When selecting a red cabbage, the color should be vibrant. You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked.

Originally Answered: What are the signs that store-bought Coleslaw has gone bad? - A foul or sour smell is a clear indicator that the coleslaw has spoiled. Fresh coleslaw should have a crisp and slightly tangy aroma.

Kale slaw is an easy, nutritious, and colorful variation of the traditional side dish. Using a mix of kale, green cabbage, carrot, and red onion, this recipe is perfectly suited as a side dish, condiment, or eaten as a salad on it's own.

Cabbage has all the vitamins and minerals that kale does, including Vitamin C, iron, magnesium, and potassium, just in slightly lesser amounts. But cabbage makes up for it by containing four out of six B vitamins, which is more than kale. Cabbage also offers more dietary fiber intake than kale does.

Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management, heart health, and more. Loaded with important micronutrients and antioxidants, kale is one of the most nutritious leafy greens available.

Kale (/keɪl/), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves. It has also been used as an ornamental plant.