This kale and beetroot slaw has made quite a few appearances this summer. I love the idea of a slaw having a superfood punch so I replaced cabbage with finely shredded kale and grated raw beetroot. Carrot also makes a good addition, however it turns pink from all the beetroot juice so it won’t give you a trio of colours (as I’d hoped!). Sunflower and pumpkin seeds add a nice crunch to the slaw as does a sprinkling of sesame seeds.

I tried out a few dressings on this superfood slaw. One of our favourites was a miso ginger dressing however it got a little lost amongst the bold flavours of the beetroot and kale. So in the end a spicy chilli and ginger dressing made with apple cider vinegar was the best match. The apple cider vinegar combines well with the sweet beetroot and the spice lifts the slightly bitter flavour of the raw kale nicely.

We’ve enjoyed this kale and beetroot slaw as an accompaniment for many a bbq’d chicken or saucy ribs, but equally it makes a great healthy lunch eaten on it’s own.

Kale and Beetroot Slaw with Spicy Chilli and Ginger Dressing

1 bunch of kale (curly or cavolo nero)
1 large beetroot
3 carrots
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
Sprinkle of sesame seeds

Dressing:

1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
1Tbsp grated fresh ginger
4 tsp dijon mustard
2tsp raw honey
1 tsp chilli powder
pinch himalayan pink salt
ground black pepper to taste

To make the dressing combine all the ingredients in a food processor and blend until well combined.

Wash the kale, remove the thick stems and cut the leaves into fine shreds. Use a peeler to remove the outer skin of the beetroot and then grate with the coarse side of a grater. Likewise with the carrots. Combine the kale, beetroot, carrot, sunflower and pumpkin seeds in a large mixing bowl. Add the dressing and stir with a large spoon to ensure it’s well combined.

Pour the slaw into a large serving bowl and sprinkle with the sesame seeds if using.

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