Kale Slaw Spring Salad Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
• STEP 2.In a large bowl, combine the kale, shredded carrots, thinly sliced radishes, and chopped red onion.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the kale mixture and toss well to coat all the ingredients.
• STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the kale slaw spring salad as a side dish or add grilled chicken or tofu for a complete meal.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Massaging the kale leaves with your hands helps to soften their texture and make them more tender.
• Feel free to customize the salad by adding other vegetables or toppings such as avocado, nuts, or dried fruits.
• For a creamier dressing, you can add a dollop of Greek yogurt or mayonnaise to the lemon dressing.

Storage and Serving

• This kale slaw spring salad is best served fresh, but you can store any leftovers in the refrigerator for up to 2 days.
• If the salad becomes slightly wilted, you can refresh it by tossing it with a little extra lemon juice and olive oil before serving.