Curried Kaleslaw Recipe

Name: Curried Kaleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, halved lengthwise and thinly sliced crosswise; 12 Tuscan kale leaves, finely shredded; 1/2 small head green cabbage, finely shredded; 2 medium red bell peppers, thinly sliced; 1/4 cup extra-virgin olive oil; 1 garlic clove, minced; 1 teaspoon mild curry powder; 2 tablespoons cider vinegar; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper

Servings: persons

1 small red onion, halved lengthwise and thinly sliced crosswise
12 Tuscan kale leaves, finely shredded
1/2 small head green cabbage, finely shredded
2 medium red bell peppers, thinly sliced
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon mild curry powder
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
Salt and freshly ground pepper

1
In a colander, rinse the onion in cold water for 1 minute.
2
Drain and pat dry.
3
In a large bowl, toss the kale with the cabbage, bell peppers and onion.
4
Heat the olive oil in a small skillet.
5
Add the garlic and cook over moderate heat until softened, about 1 minute.
6
Add the curry powder and cook until fragrant, about 1 minute; be careful not to burn it.
7
Whisk in the vinegar and lemon juice and remove from the heat.
8
Season the dressing with salt and pepper and pour it over the vegetables.
9
Toss well.
10
Cover the slaw and refrigerate for at least 4 hours or overnight.
11
Season with salt and pepper and serve chilled.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small red onion, halved lengthwise and thinly sliced crosswise, 12 Tuscan kale leaves, finely shredded, 1/2 small head green cabbage, finely shredded, 2 medium red bell peppers, thinly sliced, and more.

Yes, Curried Kaleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Kaleslaw

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