Monday, November 2, 2009

Jalapeño-Lime Kale Slaw

Here is a simple recipe for a raw kale slaw. It is very quick to prepare but actually tastes best about 12 to 24 hours after preparing. The dressing is spicy, not the burn-your-mouth type of spiciness, but hot.

Disclaimer: my kids won't eat this!

Tom and I, however, love it. The spiciness feels just right to warm your belly on a cool fall evening. Last night we served it with warmed black beans and sticky brown rice, diced avocados, and baked delicata squash. I think it would be great with toasted pumpkin seeds sprinkled on top just before serving. The other week we served it atop a curried lentil and yam stew and the flavor combinations were fantastic!

You could go a lot of ways with this recipe. For example, the dressing would be great tossed with shredded Napa cabbage and carrots for another variation. Or use it to dress a salad topped with black beans and toasted pumpkin seeds. You'll probably come up with many ways to use this very tasty dressing.

Jalapeño-Lime Kale Slaw

Eating raw food, especially raw vegetables and greens as part of your meal can be helpful to digest other parts of your meal. Kale is high in Lutein, an carotenoid which helps to prevent age related macular degeneration. It has also been found that there is a 35% reduction in overall neurologic decline with an increased consumption of green leafy vegetables. Kale is also high in fiber which helps to keep cholesterol levels in check. You just can't go wrong with tasty and good for you!

5 to 6 cups thinly sliced lacinato kale
1/2 cup (or more) diced red bell pepper

1/4 cup packed cilantro
1 jalapeño pepper, seeded
1 clove garlic
4 tablespoons extra virgin olive oil
3 tablespoons fresh squeezed lime juice
1/4 teaspoon sea salt or Herbamare

Place kale and diced red pepper in a large bowl, set aside.

Place all ingredients for dressing into a blender and blend on medium until combined. I actually place all ingredients into a wide mouth jar and use my immersion blender. This way I don't dirty the whole blender!

Pour dressing over salad and toss together. Taste and add more salt if needed. Let dressing mingle with the kale for 2 to 24 hours. The kale with tenderize and become softer the longer it sits. Enjoy! Source:

Other News:
Tom and I will be speaking at the Bellingham Gluten Intolerance Group's yearly event this Friday, November 6th. The event is free, so if you live in Bellingham, please join us! Details of the event can be found at BGIG's website. The event is also on Saturday where, Dr. Joan Stevenson, Ph.D. will be speaking on..."Did Caveman Eat Wheat? the Evolution of the Human Diet."

Oh, and one more my blog is 1 YEAR OLD! Happy Birthday! It sure has been fun posting recipes for all of you to enjoy! :)

Other raw recipes you might like:

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Oh my... we would love this. Sometimes we adults need to make a little extra to eat, to treat ourselves to something special, like this. But my little one loves spicey food, so she may even jump in and join us!

  2. Happy Blogiversary :)
    The salad looks fantastic and I will make it tonight -- we love kale!

  3. Pam - Thanks! :)

    Kelly - Yes, I think it is nice to treat ourselves with a little adult food once in a while, but great that your little one loves spicy! :)

    Jennfer R. - Thanks, I like "Blogiversary"! Enjoy the slaw! :)

  4. Hi Ali,

    We made this for dinner tonight. Great recipe! Had it with scrambled tofu and rice. Thanks.

  5. Ali,

    I just thought you might like to know that I made this lime dressing and poured it over cold rice and black beans. I added chopped kale and cilantro to create this gorgeous rice and black bean salad. I brought it for lunch today and shared some with my co-worker who loved it! I am on your blog now showing her all of my favorite recipes. Thank you so much!!!

  6. I love this sauce! I had it over sauted veggies and quinoa.

  7. WOW! This recipe looks so delicious. I love kale and it is so good for you! Very creative :)

    ATX Gluten Free

  8. Delicious and nutritious. Thanks for sharing!!!

  9. Thanks for sharing, loved it! We used curly kale since that is what was on sale at our supermarket and it was still delish.

  10. I LOVE this recipe! I actually combined it with your slow-cook chicken tacos and some black beans for an incredible chicken taco salad. So delicious!

  11. We made this again (it is one of our favorites) and shared with some friends who were afraid to try kale. Did add hakurei turnips since we didn't have red peppers on hand. Came out great.


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Thanks and Happy Cooking! ~Ali :)