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Recipe: Jalapeno Olive Oil Kaleslaw from Spreads Sandwich Shop

This super simple side will add a boost of healthy "je ne sais quoi" to whatever else you'll be whipping up during the week.
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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