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*
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.
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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