Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"There are two types of people; those who eat kale and those who should." -Bo Muller-Moore, Kale Guy

The refrigerator light goes on...

A simple and easy slaw that's slightly spicy and slightly sweet. Not a lot of work - but great results.


Southwestern Slaw

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Cooking time does not including chilling time. This recipe keeps well and is better the second day.

1 cup boiling water
1 medium dried chipotle chili
4 tsp olive oil
1 lime (juiced)
2 tsp maple syrup
1/4 tsp salt
fresh ground black pepper (to taste)
4 ounces kale (thinly sliced)
4 ounces white or Napa cabbage (thinly sliced)
4 medium green onions (thinly sliced crosswise)

Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes.

Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender.

Add the steeped chili (discard the water) and blend until smooth.

Place the kale, cabbage and green onions in a large bowl and add the dressing.

Toss well and chill.

This slaw is better the second day.

Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 77 Calories from Fat 44
% Daily Value
Total Fat 5g 7%
    Saturated Fat 1g 2%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 177mg 8%
Total Carbohydrates 8g 2%
    Dietary Fiber 1g 4%
    Sugars 2g
Protein 1g
Vitamin A 111% Vitamin C 98%
Calcium 8% Iron 5%
Vitamin K 279 mcg Potassium 270 mg
Magnesium 19 mg