The Olive Blogger’s kale and broccoli salad is a crunchy and tart vegetable dish, and every bite reminds you of the fresh flavors of Spring.
As you probably guessed by the title of this post, today’s recipe is courtesy of The Olive Blogger. This offering is part of our monthly recipe swap. As always, before selecting a dish, we perused the website and looked at all the different options. After much deliberation, Kim and I decided on The Olive Blogger’s Kale and Broccoli Salad with Creamy Coleslaw Dressing.
The bright colors and fresh flavors are perfect for Spring. It’s the kind of dish that shines at a barbecue dinner or picnic luncheon. Mustard and vinegar take the main stage in the taste department. It has the smooth texture of a sweet coleslaw, but the zest of a vinegar slaw. It’s perfect if you decide to pair it with a sweet and smoky main course like Memphis-style wet ribs. The only side tip I would like to mention involves the prepping of kale. When served raw, it can be tough and difficult to chew.
Please make sure to “work” the kale as you wash it. When I say “work,” I mean massaging and pulling on the individual leaves. This action will soften it up a bit and make it easier to process. Also, you could blanch it for a few minutes, then transfer it to an ice bath if that’s easier for you. Other than that one tip, I don’t have much more to add, the salad speaks for itself. In closing, as always, I wish a long life, love everlasting, and a full belly!
First, start by washing and chopping the kale and then transferring the finished vegetables to a large mixing bowl. Next, open the package of coleslaw and broccoli mix and combine it with the kale. If your mix came with a coleslaw dressing, don’t use the dressing. After that, in a different small mixing bowl, whisk together the mayo, Dijon mustard, vinegar, honey, salt, pepper, and celery seeds. Then, add the dressing to the prepped vegetables and toss them together until they are well blended. Last, cover and store the salad in the fridge for at 30 minutes before serving the dish. You can garnish the salad with the sunflower seeds just before devouring. The salad will easily serve four people and can be stored for up to 48 hours in your fridge in a sealed container.
Edited on 4/20/2017 by John Vargo. Cheryl from The Lifestyle Digs pointed out I forgot to mention that you need to purchase a coleslaw mix that includes broccoli. Otherwise, you will need to shred 2 cups of broccoli to add to the salad mix. You can find the rest of the shredded ingredients in my recipe notes. Thank you, Cheryl!
Used in this Recipe:
The Olive Blogger's kale and broccoli salad is a crunchy and tart vegetable dish, and every bite reminds you of the fresh flavors of Spring.
- 2 Cups Kale Washed and Chopped
- 1 12 Ounce Package of Cole Slaw Mix Broccoli, Cabbage and Carrots
- 1/3 Cup Mayo
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Apple Cider Vinegar or White Wine Vinegar
- 1 Teaspoon Honey
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Celery Seeds
- 1 Tablespoon Sunflower Seeds Garnish
First, wash and chop you kale leaves. Make sure to massage them a little to soften them up since they are being served raw.
Next, empty the cole slaw mix of cabbage and carrot into a large mixing bowl and then add the prepped kale. If your cole slaw mix came with dressing, do not use it.
Then, in a separate mixing bowl, whisk together the mayo, vinegar, honey, dijon mustard, salt, pepper, and celery seeds.
Afterward, in a large salad bowl, combine the vegetables and dressing together and mix them until the salad is thoroughly dressed.
Last, cover and store the salad in the fridge for at least a half an hour before serving.
If you would rather not use a packaged cole slaw mix from the store, then you will need to shred a 1/2 cup of red cabbage, 2 cups of green cabbage, and 2 cups of broccoli. You can garnish the salad with the sunflower seeds just before serving the dish. It can be stored in your fridge for up to 48 hours in a sealed container.