Lemon Kale and Almond Slaw
Lemon Kale and Almond Slaw
Ingredients
For the Slaw
- 1 bunch kale, about 6-8 ounces, ribs removed, thinly sliced (chiffonade)
- 1/2 cup almonds, sliced or slivered, toasted
- 1/4 cup Parmesan cheese, grated, optional
For the Lemon Vinaigrette
- 1 lemon, juiced (about 2 tablespoons) and zested (about 1 teaspoon)
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Toast the almonds: Heat a dry skillet over medium-low heat. Add the sliced or slivered almonds and toast, stirring frequently, until they are golden brown and fragrant, about 5 to 7 minutes. Be careful not to burn them. Remove from heat and set aside to cool completely.
⏱️ 7 min
- 2
Prepare the kale: Wash the kale thoroughly. Remove the tough ribs and discard them. Stack several kale leaves, roll them tightly, and slice crosswise into very thin ribbons (chiffonade). Place the sliced kale in a large mixing bowl.
⏱️ 5 min
- 3
Massage the kale: Add a small pinch of salt to the sliced kale in the bowl. Using clean hands, vigorously massage the kale for 2 to 3 minutes until it begins to soften and its volume significantly reduces. This process makes the kale more tender and less bitter.
⏱️ 3 min
- 4
Make the vinaigrette: In a small bowl, whisk together the fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking until the vinaigrette is emulsified and well combined.
⏱️ 4 min
- 5
Combine the slaw: Pour the prepared lemon vinaigrette over the massaged kale. Add the cooled toasted almonds and the grated Parmesan cheese (if using). Toss everything together thoroughly until the kale is evenly coated with the dressing and all ingredients are well distributed.
⏱️ 3 min
- 6
Serve: Taste the slaw and adjust seasoning with additional salt or pepper if needed. Serve immediately for best crunch, or let it sit for 10 to 15 minutes for the flavors to meld further. This slaw can be stored in an airtight container in the refrigerator for up to 2 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Kale and Almond Slaw
Ingredients
For the Slaw
- 1 bunch kale, about 6-8 ounces, ribs removed, thinly sliced (chiffonade)
- 1/2 cup almonds, sliced or slivered, toasted
- 1/4 cup Parmesan cheese, grated, optional
For the Lemon Vinaigrette
- 1 lemon, juiced (about 2 tablespoons) and zested (about 1 teaspoon)
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Toast the almonds: Heat a dry skillet over medium-low heat. Add the sliced or slivered almonds and toast, stirring frequently, until they are golden brown and fragrant, about 5 to 7 minutes. Be careful not to burn them. Remove from heat and set aside to cool completely.
⏱️ 7 min - 2
Prepare the kale: Wash the kale thoroughly. Remove the tough ribs and discard them. Stack several kale leaves, roll them tightly, and slice crosswise into very thin ribbons (chiffonade). Place the sliced kale in a large mixing bowl.
⏱️ 5 min - 3
Massage the kale: Add a small pinch of salt to the sliced kale in the bowl. Using clean hands, vigorously massage the kale for 2 to 3 minutes until it begins to soften and its volume significantly reduces. This process makes the kale more tender and less bitter.
⏱️ 3 min - 4
Make the vinaigrette: In a small bowl, whisk together the fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking until the vinaigrette is emulsified and well combined.
⏱️ 4 min - 5
Combine the slaw: Pour the prepared lemon vinaigrette over the massaged kale. Add the cooled toasted almonds and the grated Parmesan cheese (if using). Toss everything together thoroughly until the kale is evenly coated with the dressing and all ingredients are well distributed.
⏱️ 3 min - 6
Serve: Taste the slaw and adjust seasoning with additional salt or pepper if needed. Serve immediately for best crunch, or let it sit for 10 to 15 minutes for the flavors to meld further. This slaw can be stored in an airtight container in the refrigerator for up to 2 days.
⏱️ 5 min