Rewire Eats: Kale Slaw To Keep You Healthy And Hip

Kale is having a moment. Even though the leafy green has been consumed since Roman times, kale has experienced a resurgence in popularity over the last decade amongst the likes of food bloggers, Hollywood celebrities and Brooklyn millenials.

Well, it turns out the hipsters are on to something because kale is a veggie with all kinds of super powers.

Check out these awesome kale facts:

-A serving of kale has more absorbable calcium than a small carton of milk. (Food Matters)

-One cup of chopped raw kale provides more than 100% of the recommended daily amount of vitamins A and K. (Web MD)

-With one cup of cooked kale containing 10 percent of daily fiber needs, kale can be helpful for those managing diabetes. (Live Science)

With more people catching on to the many health benefits of kale, it’s no surprise the veggie is creeping into all kinds of familiar foods. There are kale chips, kale cocktails, kale sushi—the possibilities are endless!

Parks And Rec Kale

When perusing PBS Food’s Fresh Tastes blog, I came across Marc Matsumoto’s recipe for kale slaw and was intrigued for two reasons: 1) It looked incredibly easy to make. 2) Marc admitted he is not a fan of the taste of kale, but devoured this salad right up. (Hint: a simple prepping technique will help curb the rough edge taste of kale—keep reading!)

So if you’re a kale newbie, or haven’t found a recipe that works for your tastebuds, this easy-to-make slaw might just be the trick to get you aboard the kale train.

1. Gather ingredients.


6 – 8 Lacinato kale leaves

Shredded carrots


1/4 cup vegan mayo (Regular mayo works, too.)

1 tablespoon lemon juice

1/4 teaspoon caraway seeds

1/4 teaspoon salt

2. Chop and soak your kale.

Katie Kale

Here’s my big kale takeaway from Marc’s recipe:

Roll up each leaf and then make thin slices from one end to the other.

Then soak the ribbons of kale in a bowl of cold water for a few minutes (I let them soak while I made the dressing in the next step.)

Preparing the kale this way will help soften the leaves’ tough fibers and rough edges. I found this technique made the texture much more enjoyable to eat.


3. Mix your dressing.


This tangy and slightly textured dressing brings the dish to the next level.

Mix together the mayo, lemon juice, caraway seeds and salt until it becomes a smooth, creamy consistency.

4. Combine and consume.


Add together the kale, carrots, raisins and dressing until everything is evenly coated.

Devour that up!

5. Dance like Beyoncé.


Pictured: You after eating this salad.

But really, this slaw is a quick and simple recipe that would make a great lunch or side dish.

Now go crank some Beyoncé and dance like you’re drunk in love…with kale.

Find Marc Matsumoto’s original recipe on PBS Food here.