Looking for a fresh, colorful twist on traditional coleslaw? This Strawberry Kale Coleslaw combines the tangy crunch of classic coleslaw with the sweet burst of fresh strawberries and the nutrient-packed power of kale. It’s the perfect side dish for summer barbecues, picnics, or a healthy lunch! 🍓🥬
This coleslaw is a refreshing take on the classic, blending finely chopped kale with crunchy cabbage, sweet strawberries, and a tangy, creamy dressing. The strawberries add a burst of sweetness, while the kale gives the dish an extra boost of nutrition. It’s a delicious, colorful, and healthy side that will brighten up any meal.
Why You’ll Love This Strawberry Kale Coleslaw
This coleslaw is packed with vibrant flavors and textures. The strawberries provide natural sweetness, the kale adds heartiness, and the cabbage keeps it light and crunchy. It’s also versatile—you can serve it as a side for grilled meats, fish, or even as a light vegetarian dish. Plus, it’s a great way to get more greens into your meal in a fun and tasty way.
Main Ingredients for Strawberry Kale Coleslaw
Each ingredient in this recipe brings something fresh and flavorful to the table, creating a balanced and nutritious dish:
- Kale (2 cups, finely chopped): Kale adds texture and is loaded with vitamins and antioxidants.
- Be sure to remove the tough stems and chop the kale finely for a more tender bite.
- Cabbage (2 cups, shredded): Classic coleslaw ingredient that provides a light, crunchy texture.
- You can use green, red, or a mix of both cabbages for extra color.
- Strawberries (1 cup, sliced): Fresh strawberries add a sweet, juicy contrast to the savory ingredients.
- Choose ripe strawberries for the best flavor.
- Carrots (1 cup, grated): Adds a bright color and natural sweetness that complements the kale and cabbage.
- You can buy pre-grated carrots to save time.
- Red Onion (¼ cup, thinly sliced): Adds a bit of sharpness and bite to balance the sweetness of the strawberries.
For the Dressing:
- Greek Yogurt (½ cup, plain): Provides a creamy base for the dressing while keeping it light and healthy.
- You can substitute with sour cream or mayonnaise for a richer version.
- Honey (1 tablespoon): Adds natural sweetness to the dressing and balances the tang of the yogurt and vinegar.
- Maple syrup can be used as a vegan alternative.
- Apple Cider Vinegar (2 tablespoons): Adds tanginess and enhances the flavors of the vegetables and fruit.
- Lemon juice can also work if you prefer a citrusy tang.
- Dijon Mustard (1 teaspoon): Adds a bit of heat and depth to the dressing.
- Salt and Pepper (to taste): Enhances all the flavors in the salad.
Benefits of Ingredients
- Kale is a superfood, rich in fiber, vitamins C and K, and antioxidants.
- Strawberries provide a dose of vitamin C and natural sweetness, while Greek yogurt offers protein and probiotics for gut health.
How to Make Strawberry Kale Coleslaw: Step-by-Step Instructions
- Prepare the Vegetables and Fruit: Finely chop the kale, shred the cabbage, slice the strawberries, grate the carrots, and thinly slice the red onion. Place all the prepared ingredients in a large bowl and toss to combine.
- Chopping the kale finely helps integrate it better with the other ingredients, making the coleslaw easier to eat.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
- Taste and adjust the seasoning as needed. You can add more honey for sweetness or vinegar for extra tang.
- Toss the Salad: Pour the dressing over the salad and toss until all the ingredients are well coated. Make sure to distribute the dressing evenly to coat the kale, cabbage, and strawberries thoroughly.
- Chill and Serve: Let the coleslaw sit in the fridge for at least 15-20 minutes to allow the flavors to meld together. Serve chilled as a side dish or light lunch.
- This coleslaw tastes even better after sitting for a few hours, as the kale and cabbage soften slightly and absorb the dressing.
Tips for the Best Strawberry Kale Coleslaw
- Massage the Kale: If you prefer softer kale, massage it with a bit of olive oil or lemon juice before adding it to the salad. This helps break down the fibers, making it more tender.
- Add Nuts: For a little crunch, toss in some toasted almonds, walnuts, or sunflower seeds.
- Make Ahead: You can make the dressing ahead of time and store it in the fridge for up to 3 days. Toss the salad right before serving for the freshest flavor.
Frequently Asked Questions About Strawberry Kale Coleslaw
Can I make this coleslaw ahead of time?
Yes! You can make this coleslaw a few hours ahead and store it in the fridge. The flavors will develop over time, and the kale and cabbage will soften slightly.
What can I serve with this coleslaw?
This coleslaw pairs wonderfully with grilled chicken, fish, or burgers. It’s also great as a light side dish for picnics, potlucks, or barbecues.
Can I use a different green instead of kale?
Yes, you can substitute the kale with spinach, arugula, or even romaine lettuce. However, kale holds up better to the dressing and stays fresh longer.
How do I store leftovers?
Store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. The kale and cabbage may soften slightly, but it will still taste delicious.
Can I make this coleslaw vegan?
Absolutely! Simply swap the Greek yogurt for a dairy-free yogurt and use maple syrup or agave instead of honey.
Looking for a fresh, colorful twist on traditional coleslaw? This Strawberry Kale Coleslaw combines the tangy crunch of classic coleslaw with the sweet burst of fresh strawberries and the nutrient-packed power of kale. It’s the perfect side dish for summer barbecues, picnics, or a healthy lunch! 🍓🥬
This coleslaw is a refreshing take on the classic, blending finely chopped kale with crunchy cabbage, sweet strawberries, and a tangy, creamy dressing. The strawberries add a burst of sweetness, while the kale gives the dish an extra boost of nutrition. It’s a delicious, colorful, and healthy side that will brighten up any meal.
Why You’ll Love This Strawberry Kale Coleslaw
This coleslaw is packed with vibrant flavors and textures. The strawberries provide natural sweetness, the kale adds heartiness, and the cabbage keeps it light and crunchy. It’s also versatile—you can serve it as a side for grilled meats, fish, or even as a light vegetarian dish. Plus, it’s a great way to get more greens into your meal in a fun and tasty way.
Main Ingredients for Strawberry Kale Coleslaw
Each ingredient in this recipe brings something fresh and flavorful to the table, creating a balanced and nutritious dish:
- Kale (2 cups, finely chopped): Kale adds texture and is loaded with vitamins and antioxidants.
- Be sure to remove the tough stems and chop the kale finely for a more tender bite.
- Cabbage (2 cups, shredded): Classic coleslaw ingredient that provides a light, crunchy texture.
- You can use green, red, or a mix of both cabbages for extra color.
- Strawberries (1 cup, sliced): Fresh strawberries add a sweet, juicy contrast to the savory ingredients.
- Choose ripe strawberries for the best flavor.
- Carrots (1 cup, grated): Adds a bright color and natural sweetness that complements the kale and cabbage.
- You can buy pre-grated carrots to save time.
- Red Onion (¼ cup, thinly sliced): Adds a bit of sharpness and bite to balance the sweetness of the strawberries.
For the Dressing:
- Greek Yogurt (½ cup, plain): Provides a creamy base for the dressing while keeping it light and healthy.
- You can substitute with sour cream or mayonnaise for a richer version.
- Honey (1 tablespoon): Adds natural sweetness to the dressing and balances the tang of the yogurt and vinegar.
- Maple syrup can be used as a vegan alternative.
- Apple Cider Vinegar (2 tablespoons): Adds tanginess and enhances the flavors of the vegetables and fruit.
- Lemon juice can also work if you prefer a citrusy tang.
- Dijon Mustard (1 teaspoon): Adds a bit of heat and depth to the dressing.
- Salt and Pepper (to taste): Enhances all the flavors in the salad.
Benefits of Ingredients
- Kale is a superfood, rich in fiber, vitamins C and K, and antioxidants.
- Strawberries provide a dose of vitamin C and natural sweetness, while Greek yogurt offers protein and probiotics for gut health.
How to Make Strawberry Kale Coleslaw: Step-by-Step Instructions
- Prepare the Vegetables and Fruit: Finely chop the kale, shred the cabbage, slice the strawberries, grate the carrots, and thinly slice the red onion. Place all the prepared ingredients in a large bowl and toss to combine.
- Chopping the kale finely helps integrate it better with the other ingredients, making the coleslaw easier to eat.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
- Taste and adjust the seasoning as needed. You can add more honey for sweetness or vinegar for extra tang.
- Toss the Salad: Pour the dressing over the salad and toss until all the ingredients are well coated. Make sure to distribute the dressing evenly to coat the kale, cabbage, and strawberries thoroughly.
- Chill and Serve: Let the coleslaw sit in the fridge for at least 15-20 minutes to allow the flavors to meld together. Serve chilled as a side dish or light lunch.
- This coleslaw tastes even better after sitting for a few hours, as the kale and cabbage soften slightly and absorb the dressing.
Tips for the Best Strawberry Kale Coleslaw
- Massage the Kale: If you prefer softer kale, massage it with a bit of olive oil or lemon juice before adding it to the salad. This helps break down the fibers, making it more tender.
- Add Nuts: For a little crunch, toss in some toasted almonds, walnuts, or sunflower seeds.
- Make Ahead: You can make the dressing ahead of time and store it in the fridge for up to 3 days. Toss the salad right before serving for the freshest flavor.
Frequently Asked Questions About Strawberry Kale Coleslaw
Can I make this coleslaw ahead of time?
Yes! You can make this coleslaw a few hours ahead and store it in the fridge. The flavors will develop over time, and the kale and cabbage will soften slightly.
What can I serve with this coleslaw?
This coleslaw pairs wonderfully with grilled chicken, fish, or burgers. It’s also great as a light side dish for picnics, potlucks, or barbecues.
Can I use a different green instead of kale?
Yes, you can substitute the kale with spinach, arugula, or even romaine lettuce. However, kale holds up better to the dressing and stays fresh longer.
How do I store leftovers?
Store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. The kale and cabbage may soften slightly, but it will still taste delicious.
Can I make this coleslaw vegan?
Absolutely! Simply swap the Greek yogurt for a dairy-free yogurt and use maple syrup or agave instead of honey.
[tasty-recipe id=”4932″]