‘Good-for-You’ Slaw with Kale, Fennel & Sour Cherries

I know, how many slaw recipes can one have, but the simple answer is – plenty. In this recipe I wanted to have a slaw that feels like ‘Autumn’ but still feel fresh enough to enjoy on glorious Autumn sunshine days here in Cape Town.

A colourful, good for you slaw that you can make ahead to enjoy as a side or topping to most things. It’s full of fibre, phytonutrients (different coloured veggies provide different nutrients) and flavour.

I love to eat healthily, it works for me, I believe 100% in a balance though, between having food to nourish yourself and cooking recipes that might not be the healthiest but is a JOY to eat. Life is short, have that cake but balance it out with something that is really good for you, like this slaw.

Serves 4 and keeps for 2-3 days in the fridge.

Another Good-for-You-Slaw with Kale, Fennel & Sour Cherries

A stunning Autumn slaw full of colours, textures and flavour!
Prep Time 15 minutes
Diet Fibre Rich Starter, Vegan
Servings 4 servings

Ingredients
  

  • 2 cups kale leaves, tough white ribs removed, roughly chopped
  • 2 cups red cabbage, finely sliced
  • 1 cup Brussels sprouts, tough ends removed, finely sliced
  • 1 large fennel bulb, finely sliced
  • 1/2 cup radicchio leaves, roughly chopped (optional)
  • 1/4 cup brasil nuts, roughly chopped (toasted if you can)
  • 1 Granny Smith apple, diced
  • 1/2 cup dried sour cherries or raisons, roughly chopped
  • limes to serve (optional)

Lime Dressing

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp limes, juiced (about 2 small ones)
  • 1 tbsp local honey or maple syrup
  • 1 tbsp Dijon mustard
  • pinch salt & pepper

Instructions
 

  • In a large bowl, combine the kale, cabbage, Brussels sprouts, fennel, apple, radicchio and dried cherries. Toss well to combine.
  • For the dressing, whisk all the ingredients together in a small bowl, taste and adjust as necessary.
  • Drizzle the dressing over the salad and really toss and turn to combine. I even get my hands in there and give everything a good squeeze. I tend to leave any slaw for 15 minutes for the flavours to 'soak in' and the raw veggies to soften. Finally add the nuts when you are ready to serve and I would suggest serving the salad with more limes on the side.
  • The salad keeps well in the fridge for 2-3 days. Enjoy!
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