Today I’m sharing my recipe for a refreshing kale and radish slaw – a healthy side dish ready in just 15 minutes!

Don’t y’all just love this season? There are so many things I love about the fall! Yesterday the hubs and I headed to the Davisburg Antique Festival, one of my favorite antique-ing events of the year. It was cool and drizzling throughout the morning but the skies started to clear up as we wandered through the different stalls looking for treasures. I am pretty excited about some of our finds, including a vintage wooden ladder that I plan to use to display blankets on in our guest room!

And after a day of exhausting scavenging like that, you definitely need a tasty and quick meal! This radish and kale slaw is the perfect quick side dish to accompany any fall or winter dinner. I used grated radish and finely shaved kale as the base of the salad, and paired it with slivered almonds and dried cranberries. Sometimes radishes can be a little overpoweringly peppery, and I find that grating them is a great way to enjoy that lovely peppery flavor while avoiding it’s intensity. I finished off this slaw with a quick lemony vinaigrette and voila: you’re ready to serve! This would pair nicely with chicken or seafood!

Related: Strawberry Arugula Salad with Grilled Polenta Croutons

Now it’s your turn: what is your favorite autumn salad to serve at dinner? Share with me by commenting below!

Kale and Radish Slaw

2016-10-01 15:25:44

Serves 4

This refreshing kale and radish slaw features shredded kale and radish paired with slivered almonds, dried cranberries, and a refreshing vinaigrette.

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Prep Time

15 min

Total Time

15 min

Prep Time

15 min

Total Time

15 min

Ingredients

1. 4-5 large radishes, scrubbed clean and grated with a large cheese grater
2. 3 cups kale, finely shredded and packed
3. ¼ cup sliced almonds
4. ¼ cup dried cranberries

For vinaigrette

1. 3 tbsp. lemon juice
2. 1 tbsp. red wine vinegar
3. ¼ tsp. kosher salt
4. ¼ cup olive oil

Instructions

1. In a large mixing bowl, combine radishes, kale, sliced almonds, and pomegranate seeds. Stir until combined.
2. In a separate small bowl, whisk together lemon juice, red wine vinegar, and kosher salt. Stream in the olive oil while whisking until emulsified.
3. Lightly dress salad with the vinaigrette and toss to coat. Serve with extra dressing on the side. Enjoy!

The Charming Detroiter https://thecharmingdetroiter.com/

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