eastern and southern-American flavors combined. Serve with a side of sweet Thai-style chili sauce for dipping.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 bunches kale, stemmed and finely chopped
- 2 carrots, julienned
- 1 small red onion, minced
- ½ cup dried cranberries
- 2 Key limes, juiced
- 1 lemon, juiced
- 3 tablespoons mayonnaise
- 2 tablespoons white sugar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ground black pepper to taste
Instructions
- Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
- Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 235 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing that I got hung up on was “2 bunches” of kale. The kale I bought was about 6 big “leaves” attached at the stems with a rubber band. I did a little internet research and calculating — 2 bunches stemmed and chopped should be four cups. That turned out to me 2 of the “leaves.” It seemed too small of an amount for the dressing, but the salad turned out great. The dressing probably is enough for another cup or two of kale. I set it in the fridge only 30 minutes before serving, so a longer time likely handles a bigger amount. I had some folks staying with me due to an a/c outage, and I grilled up 2 chicken thighs and cut them into 1/2 inch strips and placed them on top of the slaw after plating. I broiled 4 english muffins to go with and it served 4 for lunch. The portion was not big, but with the muffins, it was enough. And everyone liked it though they were skeptical of the kale. This slaw will be a regular at my house.
Really liked this salad but instead of cranberries I used jicama, my husband doesn’t like cranberries, loved the dressing, light with lots of flavor.