The dressing is a snap to whip up. It takes just minutes. So creamy!
I had quite a bit of dressing left over, and used it as an awesome vegetable dip.
Isn’t that that salad so pretty? I used my favorite mandolin slicer for the apples and carrots. It is one of my most used kitchen utensils because it is so fast!
I changed the original recipe up a bit, using the fruits I had on hand. The apples & dried apricots make this a nice, hearty fall salad. It would be a beautiful addition to your Thanksgiving menu.
Something I love so much about kale is how it holds up to dressing. You can store this for days and the leaves will not get soggy. It makes a big batch, and after we had it with a pasta dinner, I ate the leftovers for lunch for several days.
Kale Slaw With Curried Almond Dressing
via Let Them Eat Vegan
1 apple sliced & tossed in 1 tsp of lemon juice
2 1/2-3 cups julienned kale (leaves cut/torn from stems and stems discarded)
1 cup sliced cherry tomatoes
1 1/2 cups sliced or grated carrot
1 apple sliced & tossed in 1 tsp of lemon juice (could use clementines instead)
1/3 cup dried apricots, cut into bite-sized pieces (could use dried cranberries instead)
1/3 cup sliced almonds
Extra salt & pepper
Place all ingredients into a large bowl. Toss to combine. Add Curried Almond Dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired.
Curried Almond Dressing
1/2 cup raw almonds
2 1/2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup or agave nectar
2/3 cup water (or more to thin as needed…see note.)
1 very small clove garlic
1 teaspoon freshly grated ginger
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
1/8 teaspoon curry powder, or more to taste (see note)
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1/2 cup of the water) until very smooth. (A high-powered blender such as a Vitamix works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer. ) Add additional curry to taste, and additional water to thin as desired.
Note: 1/8 rounded teaspoon of curry powder in this dressing makes for a very muted flavor, but if you love curry, use more.
Note: Adjust water according to you tastes. If making this as a vegetable dip, use less water.
DreenaFebruary 15, 2014 at 1:46 pm
Glad you enjoyed my recipe, the photos look great! -Dreena
Amy BowmanFebruary 15, 2014 at 5:00 pm
How fun to have you comment on the site. I adore your cookbook and use it often!
AmySeptember 22, 2013 at 10:35 am
Made this last night. So GOOD! Daughter had two helpings and wanted a third. Didn’t have cranberries or apricots. So, just used an apple and pear. Upped the curry. Can’t wait to try it with clementines. I think that would be outstanding. Thank you for such a healthy and delicious recipe!
StephanieSeptember 20, 2013 at 4:03 pm
One apple sliced is listed twice in the ingredients. Is it really two apples or is this a typo? Thanks looks yummy!