Erewhon’s Kale & Cabbage Slaw
This recipe is inspired by the one I enjoy from Erewhon Market in Los Angeles. The famed health food market and café has healthy twists on classes deli recipes.
This kale and cabbage slaw is a mayonnaise free version of coleslaw. It uses a light white balsamic, shallot and Dijon mustard vinaigrette to flavor the raw vegetables.
This recipe is great for those following a Vegan, Vegetarian, Gluten Free, Lectin Free, Paleo, Keto, Raw lifestyle or Candida Diet.
CABBAGE SLAW
A vegetable slaw is a reference to a coleslaw without a creamy dressing, such as one using mayonnaise or yogurt.
For this recipe the dressing is white balsamic vinegar and olive oil based. To make the dressing for this slaw, you will need to following ingredients.
Shallot
White balsamic vinegar
Dijon mustard
Raw or Local honey
Sea salt
Extra virgin olive oil
EREWHON MARKET INSPIRATION
This recipe is inspired by the salad I enjoy when I am in LA. Whether I stop into Erewhon Venice or Erewhon Santa Monica, I love the kale cabbage slaw.
I enjoy this dish with wild caught salmon, free-range baked chicken breast, or as a trio with other vegetable based salads.
CUSTOMIZE YOUR KALE COLESLAW
Add any of these ingredients to your slaw to customize the recipe.
Golden Raisins
Dried Cranberries
Crumbled Bacon
Shiitake Mushroom Bacon
Shredded Carrots
Chopped Celery
Crumbled feta or goat cheese
Diced chicken
CHEF TIP
This salad stores well for 5-7 days for meal prep.
Save the veins of the kale for juicing or chop into 1-inch pieces and add to soup.
You may substitute champagne vinegar for white balsamic.
For best results shredding the cabbage, use a mandoline. I like the OXO Simple Mandoline.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Heirloom Tomato & Summer Corn Salad
- Curry Chicken Pasta Salad
- Turmeric Pearl Couscous Salad
- Shredded Fennel Salad with Zesty Adobo Chicken
- Erewhon Market Inspired Mighty Green Soup
Erewhon Kale & Cabbage Slaw
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Raw
- Cuisine: American
- Diet: Vegan
Description
This recipe is inspired by the one I enjoy from Erewhon Market in Los Angeles. This kale and cabbage slaw is a mayonnaise free version of coleslaw.
It uses a light white balsamic vinegar, shallot and Dijon mustard vinaigrette to flavor the raw vegetable salad.
Ingredients
- ½ small green cabbage, shredded (about 3 cups)
- 2 bunches Lacinato kale (flat leaf / dinosaur kale)
- ½ cup sliced almonds, toasted
- ½ cup dried cranberries (optional)
- 1 small shallot
- ¼ white balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp raw honey
- ¼ tsp sea salt
- ½ cup extra virgin olive oil
Instructions
- Start by making the dressing. Add vinegar, mustard, honey and sea salt to the blender. Blend well and slowly drizzle in olive oil. Blend on high to fully emulsify. Set aside.
- Prepare your slaw by shredding the cabbage into ¼ inch strips. Add to a large bowl. De-stem kale, removing the center vein. Chop the leafy greens into 1-inch pieces, add to bowl. Drizzle in half the dressing and toss well. Add remaining dressing to full cover the greens. Garnish with toasted almonds and enjoy.
Notes
This salad stores well for 5-7 days for meal prep.
Save the veins of the kale for juicing or chop into 1-inch pieces and add to soup.
You may substitute champagne vinegar for white balsamic.
For best results shredding the cabbage, use a mandolin.
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