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kale salad

Purple Kale, Carrot-Broccoli Slaw Salad with Pomegranate Vinaigrette

A colorful, delicious salad with the goodness of kale, sprouts and broccoli-carrot slaw. Dressed in a delectable and easy pomegranate vinaigrette.

Course Salad
Cuisine American
Keyword #glutenfree, #salad, healthy, vegan
Prep Time 10 minutes
Servings 6 servings
Calories 95 kcal


For the Pomegranate Vinaigrette

  • 1 Tablespoon Pomegranate Molasses
  • 3 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon White Wine Vinegar
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly ground Black Pepper

For the Purple Kale, Carrot-Broccoli Slaw Salad

  • 170 grams Purple Kale approx 1 medium head of kale
  • 50 grams Alfalfa sprouts approx 1/2 Cup
  • 50 grams Broccoli Stem approx 1/2 Cup
  • 50 grams Carrot approx 1/2 Cup
  • 50 grams Mixed Micro Greens approx 1/2 Cup


For the Pomegranate Vinaigrette

  1. Shake all ingredients in a tightly-lidded container OR drizzle in the olive oil as you whisk together in a small bowl.

For the Purple Kale, Carrot-Broccoli Slaw Salad

  1. Use a mandoline slicer and julienne the broccoli stem and carrot. 

  2. Wash the Purple Kale and Micro Greens. Tear the kale by hand. Plunge them both in an ice water bath for 5 minutes to crisp them up. Drain. Using a salad spinner or paper towels, dry them thoroughly.

  3. Combine all the ingredients in a bog bowl. Toss with the Vinaigrette.

Recipe Notes

  • You get mixed micro greens box at the grocery store which is usually a mix of pea shoots, cilantro, garnet amaranth, green daikon or radishes. 
  • I like this Mandoline Slicer