Best Kale And Carrot Slaw Recipes

Kale and Pumpkin Falafels With Pickled Carrot Slaw image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 16

¾ cup (120g or 4½ oz) toasted pepitas (pumpkin seeds)
3 cups (90g or 3 oz) shredded kale, stems removed (about 3 large leaves)
1 clove garlic, crushed
1 (16 oz or 400g ) can chickpeas (garbanzo beans), rinsed, drained
1½ teaspoons ground turmeric
½ cup (6g or ¼ oz) coriander (cilantro) leaves
Sea salt and cracked black pepper
3 cups (450g or 1 lb) firmly packed grated pumpkin
Extra virgin olive oil, for brushing
Plain Greek-style yogurt and hulled tahini, to serve
For the pickled carrot slaw:
6 carrots, shredded using a julienne peeler
2 tablespoons apple cider vinegar
2 tablespoons honey
2 large red chiles, sliced
½ cup (6g or ¼ oz) coriander (cilantro) leaves

Steps:

Preheat oven to 220°C (425°F).
Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

Kale and Carrot Slaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 bunch kale, center stems removed and leaves thinly sliced
One 10-ounce bag julienned carrots
1 bunch radishes, halved and sliced
1/4 cup fresh lime juice
3 tablespoons grapeseed oil
2 tablespoons fresh orange juice
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

Add the kale, carrots and radishes to a large bowl.
Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.