Kale Slaw

Experience the refreshing crunch and vibrant flavours of our Kale and Red Cabbage Slaw with Apple Cider Vinaigrette. Crafted with care, this invigorating salad combines thinly sliced kale, red cabbage, and crisp apple with a delightful medley of sliced almonds for added texture and depth. Drizzled with a zesty apple cider vinaigrette infused with honey and Dijon mustard, each bite bursts with a harmonious balance of sweet and tangy notes. Perfect for any occasion, this versatile slaw is a feast for the senses and a nourishing addition to any meal. Whether enjoyed as a light lunch, a side dish, or a refreshing accompaniment to grilled favourites, our Kale and Red Cabbage Slaw promises to elevate your salad experience to new heights. Delight in the freshness and flavour of wholesome ingredients, and savour the simple joy of good food done right.

Apple cider vinegar has the potential to enhance the nutritional value of raw cruciferous vegetables, such as kale and red cabbage, by deactivating antinutrients and unlocking essential nutrients. Cruciferous vegetables contain compounds known as glucosinolates, which can inhibit the absorption of certain minerals like calcium, iron, and zinc in the digestive tract. These glucosinolates can also produce goitrogens, which may interfere with thyroid function if consumed in excessive amounts.

Apple cider vinegar contains acetic acid, a type of weak organic acid that has been shown to have various health benefits, including improving digestion and nutrient absorption. When used in dressings or marinades for cruciferous vegetables, the acidic nature of apple cider vinegar helps to neutralise these antinutrients, making the minerals more bioavailable for absorption by the body.

Additionally, the acidity of apple cider vinegar can also help to break down the tough cellular structure of cruciferous vegetables, making their nutrients more accessible for digestion and absorption. This process, often referred to as "pre-digestion," can help to enhance the overall nutritional profile of the vegetables and make their vitamins, minerals, and phytonutrients more readily available for the body to use.

Kale and Red Cabbage Slaw with Apple Cider Vinaigrette

Preparation Time: N/A
Cooking Time: N/A
Category: Salad

Serves: 4

Ingredients:

• 2 cups kale, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 carrot, grated
• 1/2 red onion, thinly sliced
• 1 apple, thinly sliced
• 1/4 cup sliced almonds
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the thinly sliced kale, red cabbage, grated carrot, sliced red onion, apple slices, and sliced almonds. Toss gently to combine.
2. In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, extra-virgin olive oil, salt, and pepper until well combined.
3. Pour the dressing over the kale and red cabbage mixture. Toss gently to coat.
4. Allow the salad to sit for 10-15 minutes before serving to allow the flavors to meld together.
5. Serve and enjoy!