Kaleslaw Recipe
Make Kaleslaw Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dressing
Optional Toppings
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves of the green cabbage, cut it in half, and then shred it into thin strips. Measure out 4 cups.
- 2
Prepare the Kale
Remove the stems from the kale leaves, chop the leaves into bite-sized pieces, and measure out 2 cups.
- 3
Grate the Carrots
Peel and grate the carrots using a box grater or food processor until you have 1 cup of grated carrots.
- 4
Chop the Bell Pepper
Remove the seeds and stem from the red bell pepper, chop it into small pieces, and set aside.
Dressing Preparation
- 5
Mix the Dressing
In a medium bowl, combine the Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth and creamy.
Combining Ingredients
- 6
Combine the Salad
In a large mixing bowl, combine the shredded cabbage, chopped kale, grated carrots, and chopped red bell pepper.
- 7
Add the Dressing
Pour the dressing over the vegetable mixture and toss well to combine, ensuring all the vegetables are evenly coated.
- 8
Add Optional Toppings
If desired, sprinkle sunflower seeds and dried cranberries over the top of the kaleslaw for added texture and flavor.
Serving
- 9
Serve the Kaleslaw
Transfer the kaleslaw to a serving bowl and enjoy immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.