Purple Kale Slaw with Coconut Mayonnaise
Kale paired with shaved fennel bulb creates a refreshing green salad. The creamy coconut mayonnaise and toasted nuts make a perfect lunch.
Ingredients
- 5 kale leaves stems removed and thinly sliced
- 1 bulb fennel finely sliced or shaved
- 5 silver beet leaves stems removed and thinly sliced
- 1 cup baby rocket leaves arugula
- ½ cup pine nuts or pumpkin seeds toasted
- 2 spring onions thinly sliced
For the Coconut yogurt Dressing (makes about a cup)
- ¾ cup coconut yogurt
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- ¼ cup finely chopped flat-leaf parsley leaves
- Generous pinch salt
- Generous grind black pepper
Instructions
To Make the Coconut Dressing
- Mix all the ingredients and use immediately or store covered in the fridge for up to 3 days. Stir to recombine before using.
Assemble the kale slaw
- Place the kale, fennel, silver beet , rocket (arugula), pine nuts, parsley and spring onions in a large bowl and toss gently to combine.
- Drizzle with as much coconut yogurt dressing as desired and toss gently to coat.
- Serve immediately for crunchy texture or refrigerate the slaw for at least 20 minutes to soften the kale slightly. You can refrigerate any leftovers for up to 3 days without the slaw turning soggy.