The Best Homemade Coleslaw (Brazilian-Style)
Ingredients
- ½ bunch kale, thinly sliced (about 8 large leaves)
- ¼ red onion, thinly sliced
- 12 oz coleslaw mix (green and red cabbage plus carrots)
- ¼ cup fresh cilantro or parsley (whole leaves)
- 4 precooked bacon strips, chopped (and brushed with honey) (optional)
- ½ cup extra virgin olive oil
- 2 tablespoon fresh lime juice
- 2 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon honey or sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine finely-sliced kale, red onion, coleslaw mix, cilantro/parsley, and bacon if desired in a large bowl.
- Add olive oil, lime juice, vinegar, minced garlic cloves, honey or sugar, salt, and pepper in a jar. Seal and shake until well combined. Toss salad with vinaigrette. Serve in sandwiches, on hot dogs, or with barbecued meats.
Recipe Notes
- HOW TO CLEAN AND CUT KALE: Wash the kale (or collard greens) under cold running water. Shake to remove the excess water. With a sharp knife or your hands, cut off the leaves from their tough stems. Gather them together into piles. Take each pile and roll it tightly. Cut them into thin strips crosswise (about ¼-inch strips).
- If you prefer a mayonnaise-based dressing instead, replace olive oil for a good-quality mayo (½ cup) and skip the red wine vinegar. Follow the rest of the recipe whisking all the ingredients for the dressing very well.
- Love greens? Try our warm Pan-Fried Collard Greens.
Nutrition
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