Kale Lime Coleslaw
Preparation time
Cooking time
Total time
Kale is a fantastic addition to coleslaw! The lime and coriander give this nutrient-rich side a really fresh and vibrant flavour.
Recipe type: Side Dish, Starter
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 2
  • 1tsp oil (coconut works well)
  • 1 tbsp mustard seeds
  • 1 tsp garam masala
  • 1 red onion, sliced
  • 1 red chilli, sliced
  • 4 garlic cloves, sliced
  • 1 Large bunch kale – cavolo nero is just as great
  • 1 carrot, grated
  • 1 apple, grated
  • 1 bunch coriander, chopped
  • 1 lime
  • 1 tsp peanut butter
  1. Heat the oil in a large pan on a moderate heat. Add the mustard seeds and garam masala.
  2. As soon as the mustard seeds start popping add the onion, chilli and garlic. Don’t let the mustard seeds burn, as they will taste bitter. If I think there is a risk of this happening I just remove the pan from the heat for a minute.
  3. While these ingredients are sizzling gently, slice the kale into thin strips, discarding the tough stalk at the base of the leaf. Add to the pan and give it all a stir.
  4. Cook for about 10 minutes. The leaves should be soft, but still with a little bite. You don’t want it to be soggy! Remove the pan from the heat and leave to cool.
  5. Mix the carrot, apple, coriander and half of the lime juice in a salad bowl. Once the cooked ingredients have cooled stir these in as well. Finish with the rest of the lime juice and the peanut butter and you’re ready to eat!
Recipe by The Whole Ingredient at http://www.thewholeingredient.com/2014/07/17/kale-lime-coleslaw/