Raw kale may not sound the most appetizing for a salad, but when finely chopped and tossed with red onion, carrots, green beans, and a zingy dressing made with balsamic vinegar, brown sugar, mustard, garlic, and curry, its prickly character changes for the better. This makes an unusual, less fattening alternative to the typical creamy coleslaw. Try topping it with crumbled bacon, vegetarian bacon bits, gorgonzola cheese, or toasted slivered almonds.

Raw Kale Salad

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Course Salads

Cuisine American, Gluten-free, Vegan, Vegetarian

Servings 4 servings

Ingredients

  

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• 1 pound kale very finely chopped, stems removed
• 1 medium red onion, diced
• 3 carrots, grated
• 1 cup green beans chopped
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2 tbsp brown sugar
• 2 cloves garlic crushed
• 1 tsp salt
• Freshly ground black pepper
• 1 tsp curry powder
• 2 tsp Dijon mustard
• Several fresh purple basil leaves, chopped

Notes

Thoroughly mix all of the ingredients together, and toss to evenly coat with the dressing.

Optional toppings: Crumbled bacon, vegetarian bacon bits, gorgonzola cheese, toasted slivered almonds.

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