Broccoli and Kale Slaw
by Heather Reseck, R.D.
What a tasty way to enjoy the crunch of cruciferous vegetables! This make-ahead salad is popular at potlucks. It keeps well for several days in the refrigerator.
Makes about 6 cups
2/3 cup vegan mayonnaise
2 tablespoons lemon juice
1 tablespoon granulated sugar, maple syrup, or honey
1 tablespoon frozen orange juice concentrate
1 teaspoon finely grated lemon zest, preferably organic
½ teaspoon salt, to taste
1 (10-12-ounce) package broccoli slaw (about 4-5 cups)
½ bunch kale, washed, stems removed, and finely chopped (about 3-4 cups)
2 cups shredded cabbage
½ cup dried cranberries
½ cup toasted pumpkin seeds
Stir the mayonnaise, lemon juice, sugar, orange juice concentrate, lemon zest, and salt together in a large bowl until well mixed. Stir in the broccoli slaw, kale, and cabbage.
Massage the dressing into vegetables with your hands until the kale softens and wilts, about 1 minute.
If time allows, refrigerate 30 minutes or up to several hours. Stir in the pumpkin seeds and cranberries just before serving.
To store: Cover and refrigerate for up to 4 days.
Substitute roasted pecans, cashews, walnuts, sunflower seeds, or slivered almonds for the pumpkin seeds.
Substitute any combination of chopped broccoli or cauliflower florets, shredded broccoli stems, and shredded green or red cabbage for the broccoli slaw and cabbage.
Substitute 1 (28-ounce) package or 2 (12-ounce) packages of Sweet Kale Salad Kit for the broccoli slaw, kale, cabbage, cranberries, and pumpkin seeds. Discard the package of dressing.
The secret to kale salad is to massage the dressing into the kale, which softens and flavors the kale.
Cruciferous vegetables belong to the Cruciferae family. It include kale, broccoli, cauliflower, bok choy, arugula, Brussels sprouts, watercress, collards, arugula, turnips, rutabagas, and radishes.
Cruciferae comes from Latin and means “cross bearing” because the flowers of the plants have four petals so that they resemble a cross.
Cruciferous vegetables are high in fiber, low in calories, and contain phytonutrients—plant-based compounds—that reduce inflammation and the risk of cancer.