Curly Kale Slaw

As long as it’s fresh, you can use any kind of kale: green kale, purple kale, or dinosaur kale, which is the kind that has warty, prehistoric-looking leaves. Kale is in the cabbage family, and some people who don’t like it cooked love to eat it raw like in this salad. 

Hands-on time:
10 minutes
Total time:
30 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring spoons
Large bowl
Tongs or salad servers
Measuring cup


6 large kale leaves, washed, the excess water shaken off
2 tablespoons fresh lemon juice (from about half a lemon)
2 tablespoons olive oil
1 garlic clove, peeled and minced*
1⁄4 teaspoon kosher salt
  freshly grated Parmesan cheese
1⁄2 cup toasted walnut pieces (if you like) (To toast the walnuts, put them on a small baking sheet in a 250-degree oven until they are fragrant and look a shade darker, about 5 minutes)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Strip the ruffly leaves off of the kale’s stems by grasping the bottom of each stem and pulling your hand up along it forcefully. The leaves will come off and leave behind the tough stems, which you can throw away.
  2. Stack and bunch the leaves together on the cutting board and use the knife to cut across the stack so that you end up with skinny slivers of kale.
  3. Put the lemon juice, oil, garlic, and salt in the large bowl, then add the kale and toss it all around with the tongs.
  4. Add the cheese and walnuts, if using, and serve right away.

"Minced” means finely chopped.