Twisted Chimichurri Kale Slaw

admin Dairy-Free, Gluten-Free, Nut-Free, Raw, Recipe, Vegan

Need a side dish for your Labor Day BBQ? Looking for new ways to love kale?  Try this Twisted Chimichurri Kale Slaw! This gluten-free vegan salad is a mouth-watering eye popping slaw! We kicked up this recipe with our twist on a classic Argentinean sauce—it’s tangy, spicy and super fresh!

* We used Benessere  Lemongrass, Mint & White Balsamic Vinegar in this recipe*

Twisted Chimichurri Kale Slaw
Twisted Chimichurri Kale Slaw
Votes: 2
Rating: 5
Rate this recipe!
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Twisted Chimichurri Kale Slaw
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Passive Time
4servings 10minutes 30minutes
Servings Prep Time
4servings 10minutes
Passive Time
30minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Method
  1. To ease chopping, use a pulse setting on a Cuisinart to finely chop your slaw ingredients. Stir cabbage, kale and carrots in a bowl, set aside. In a blender combine all dressing ingredients until liquefied. Pour ¾ cup of chimichurri dressing over the slaw. Stir until well mixed, cover and set aside in the refrigerator for 30 minutes.
  2. Plate 1 cup of the slaw next to the Pecan Crusted BBQ pork loin. Drizzle some of the remaining Chimichurri sauce on top of the pork loin. Now let your taste buds smile! Enjoy!
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