Curry Apple Coleslaw

Salads are a staple of the PKU diet, but they don’t have to be boring or repetitive. This one has a totally unique flavor and uses cabbage and kale as a hearty alternative to lettuce. It was inspired by a salad I had during a 14-day cleanse/detox, created by Kim Lam. Her recipe was too high in protein when i went back on diet, but delicious and not hard to recreate into a low-protein favorite. Thanks for the inspiration, Kim!

Phe total:

95 mg phe / serving
Yield: 3 servings

Ingredients:

1.25 C “dinoasaur” kale leaves
1 C carrots, grated
1.5 C cabbage, green
1 ½ C apples (green or pink lady)
¼ C dried fruit of choice (cranberry, currant, raisin, etc)

Dressing:
4 Tbsp apple cider vinegar
3 Tbsp avocado oil
1 Tbsp lime juice
2 Tbsp pure maple syrup
1 Tbsp mayonnaise     *optional
1 tsp ground ginger
1 tsp curry powder
½ tsp garlic powder
½ tsp whole grain mustard
½ tsp salt
½ tsp black pepper
+2 Tbsp water (to thin)

Directions:

Thinly slice (or julienne) all vegetables and put them in a large bowl. For the kale, make sure to use only the dark green leaves. Discard the stems; they are very bitter.
Cut the apple last, to avoid browning. No need to remove the skins, but do cut finely, as you did the veggies.
For the dressing, whisk all ingredients together, until smooth. Add the water last, as needed to thin the dressing. The mayonnaise is optional, but does add creaminess to the salad and helps keep the veggies fresh.
Toss all ingredients in the dressing and chill the slaw before serving.

Note: this salad will stay fresh in the fridge for up to 3 days without wilting or becoming soggy. It’s a great candidate for those who like to meal-prep.