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Recipe: Jalapeno Olive Oil Kaleslaw from Spreads Sandwich Shop

Spreads Roasted Butternut Squash Salad with kaleslaw, quinoa, brussels sprouts, and house greens. (Photo: Facebook/Spreads NY)


Let me be clear: Midtown Manhattan lunch spot Spreads Sandwich Shop is in no way a destination for hard-core health obsessives who subsist on spinach smoothies and macro bowls alone. (Can you say Truffled Grilled Cheese?)

But among the gooey-cheesy options on the menu are fresh, delicious, and, yes, healthy ones. Sandwiches on gluten-free bread, for example, gluten-free and vegan baked goods, grab-and-go green juices, chia seed pudding, and the most amazing smoked vegan coconut “bacon” you’ve ever tasted. (Really.)

“We make delicious foods with the best ingredients we can find,” says co-owner Michael Ezekial. (No relation to the bread.) One of the dishes that proved his motto true? Spreads’ Kaleslaw, a simple green slaw they add to salads and sandwiches like the Fish Torta.

It’s the perfect easy dish to make on a Sunday, since it’ll add a boost of healthy je ne sais quoi to whatever else you’ll be whipping up during the week. Serve it in a bowl with quinoa (or on a sandwich) for lunch at the office or as a side with a piece of salmon you grabbed at the Whole Foods counter for dinner. —Lisa Elaine Held

Spreads Jalapeno Olive Oil Kaleslaw

4 cups shredded green cabbage
2 cups kale thinly shredded
2 Tbsp red onions, julienned
¼ cup jalapeno (or to taste), no seeds, finely julienned


2 Tbsp white wine vinegar
1 tsp dijon mustard
1 tsp agave syrup
2 Tbsp olive oil
Salt and pepper to taste

Combine all ingredients in a bowl and toss with dressing.

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