Healthy Recipes/ Recipes/ Vegetables

Spicy Purple Cabbage & Kale Slaw

A simple, healthy slaw to top tacos or enchiladas

Sitting on my couch this Sunday evening, the smell of fresh sourdough wafting through the house and a glass of clean, cool water nearby, I press play to listen to “I Am” by Satsang on Spotify, and at once I’m reminded of everything important to me. I recently read a devastating article about the children in our communities who rely on their school lunches for their daily nourishment, and it made me incredibly grateful for my abundance. Today, I had the privilege of organizing and taking stock of my pantry so that we could plan our meals for the week ahead. I thought about how there are people in the world (in our country, city, community, maybe even a neighbor or co-worker) who don’t have three different types of rice, let alone a pantry to keep their food in. It was a very grounding and humbling experience.

I’m blessed to have the choice to eat the way I do, and I silently rejoice each time I sip my green smoothie or snack on an apple with almond butter, or whip up an intricate meal of vegan sweet potato and black bean tacos with this satisfying red cabbage and kale slaw… we are so blessed. So so blessed.

I try to begin each day by listing three things I’m grateful for, but today I can think of a lot more than three.

I hope this recipe is just in time for your Meatless Monday or Taco Tuesday. This slaw is bright and fresh, and incorporates one of my all-time favorite sauces, a riff on my Dad’s green enchilada sauce.

Kale and Cabbage Slaw Recipe | Vegan Meatless Monday Recipes | Nourishing Wild

Spicy Purple Cabbage & Kale Slaw

Print Recipe
Serves: 6 Cooking Time: 15 minutes

Ingredients

  • 3 cups shaved purple cabbage
  • 2 cups slivered kale
  • 1/3 cup minced cilantro
  • 1/4 cup green enchilada sauce
  • zest of 1 lime
  • 2 tbsp lime juice
  • 1/2 tsp sesame oil
  • 1 tbsp honey
  • pinch of sea salt

Instructions

1

Add cabbage, kale, and cilantro to a large bowl

2

Whisk together enchilada sauce, lime juice and zest, sesame oil, honey, and sea salt

3

Pour the sauce over the slaw and mix to combine

4

Let stand for 15 minutes and then serve

Notes

If you won't be eating the slaw soon, store the sauce and cabbage/kale mixture separately in the fridge and toss to combine about 15 minutes before you eat.

What do you feel blessed and grateful to have in your life today? 

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1 Comment

  • Reply
    Hope
    April 4, 2017 at 3:11 pm

    I love the colours in this slaw, it looks so healthy and delicious!

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