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I love these Spring weekends; warmer weather and sunshine. This weekend we had a big to-do list of chores outside. Lots of tasks to be done in the gardens and the pen to prepare for our future chicken coop.
A busy weekend calls for an easy meal. I loved making this Kale and Broccoli Slaw in the morning, leaving it to soak up that amazing dressing before we indulged at lunch time. That is my favourite thing about this recipe, you can make it ahead of time even the day before. It is extra flavourful the next day! Plus it’s filled with all sorts of good nutrients.
What I also love about this recipe is how easy it is to make. First I start by buying a package of pre-cut vegetables in a slaw package from Presidents choice. It has broccoli, kale, brussels sprouts and red cabbage. Makes the prep so much easier and faster. Which is a big win for this Mom of three. Click Here to see the Slaw product.
I like adding quinoa because o. f it’s nutrition value and it helps add some depth to this dish. Really filling you up making it the perfect meal to grab and go. You can use which ever quinoa you prefer. No quinoa? No problem, try adding a whole grain rice to the bowl.
Chicken adds a good protein source, but you can also add chickpeas if you would like to make this a vegetarian meal. Try roasting the chickpeas in the oven too add some extra texture to the slaw. I prefer to make this slaw when I have leftover chicken breasts sitting in my fridge to make prep faster.
You’ll find this slaw is quite crunchy even after sitting in the fridge for a few hours because of the kale and brussel sprouts. For an extra crunch I add sliced almonds to the bowl. You can buy slivered almonds from the store. Or whole almonds that you chop in a food processor.
And we can’t forget about the dressing! So simple and made from ingredients you most likely already have in your fridge. Apple cider vinegar gives a lovely tang, mixed with extra virgin olive oil and maple syrup to help mellow out a bit of the tang. Minced garlic gives another fresh kick to each bite, you can also add more garlic if you prefer. My kids (yes this is toddler approved in our house) but not if I add extra garlic. It’s too much for my children!
Now it is not a slaw unless you leave it to sit in the fridge for a few hours, so the dressing can be absorbed by all the ingredients. So do give yourself time to make this before you plan on eating it. I usually make it in the morning if we are having it for lunch or dinner. But you can make the night before. This slaw lasts up to three days in the fridge, and the flavour does get better each day.
Kale and Broccoli Slaw
- PC Kale Slaw Mix
- 1 1/2 cups Cooked Quinoa
- 1/2 cup Sliced Almonds
- 2 Chopped Chicken Breasts OR 1 1/2 cups Chickpeas
- 1/3 cup Apple Cider Vinegar
- 1/2 cup EVOO
- 3 Tbsp Maple Syrup
- 1 large clove of Garlic minced
- 1 tsp Salt
- 1/2 tsp Pepper
- Combine all slaw ingredients into a large bowl.
- In a small bowl, combine all dressing ingredients. Mix aggressively with a whisk to combine.
- Add dressing to the large bowl with slaw ingredients.
- Mix thoroughly till all slaw ingredients are coated in dressing.
- Leave in the fridge for minimum thirty minutes before serving.
Thanks for reading and don’t forget to tag @thejaclynyvonne in your creations!