Parmigiano Vinaigrette for Kale Slaw

Name: Parmigiano Vinaigrette for Kale Slaw
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/4 cup apple cider vinegar; 1/2 cup olive oil; 2 tbsp minced garlic; 1/2 cup grated parmesan cheese; 1/8 tsp salt; 1/8 tsp black pepper

This Parmigiano vinaigrette combines apple cider vinegar, olive oil, minced garlic, and grated parmesan for a savory, tangy dressing that clings beautifully to kale and hearty greens.

🌍American 🏷️Parmesan vinaigrette 🏷️Kale slaw dressing 🏷️Salad dressing 🏷️Copycat recipe Parmesan

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🏷️Garlic

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TikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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Ingredients

1/4 cup apple cider vinegar
1/2 cup olive oil
2 tbsp minced garlic
1/2 cup grated parmesan cheese
1/8 tsp salt
1/8 tsp black pepper

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Instructions

1
In a medium bowl, add the apple cider vinegar, olive oil, and minced garlic.
2
Add the grated parmesan cheese, salt, and black pepper to the bowl.
3
Whisk all ingredients together vigorously until the dressing is well combined and emulsified.
4
Serve immediately over kale slaw or your favorite salad.

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Tips & Notes

Pro tips

Mince garlic finely and let it sit for 5 minutes before mixing to activate its flavor compounds.
Whisk the vinegar and salt together first to help dissolve the salt, then slowly drizzle in oil while whisking to create a light emulsion.
Freshly grated parmesan blends more smoothly than pre-grated; add it last and stir until no lumps remain.
Dress kale slaw just before serving or up to 2 hours ahead; the acid will soften the leaves over time, concentrating flavor.

Substitutions

Apple cider vinegar → Red wine vinegar or white wine vinegar (same volume, slightly different tang)
Olive oil → Avocado oil or grapeseed oil (neutral flavor, same ratio)
Grated parmesan → Pecorino Romano (sharper, more assertive; use same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Shake vigorously before each use to recombine separated oil and vinegar.

Common Questions

Can I make this vinaigrette ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 5 days. Shake or whisk before using, as oil and vinegar may separate.

What's the best way to coat kale evenly with this dressing?

Massage the kale with the vinaigrette using your hands for 1–2 minutes. This breaks down the fibers and ensures every leaf is coated.

Can I use a different type of vinegar?

Yes. Red wine vinegar or white wine vinegar work well as 1:1 swaps, though they'll shift the flavor profile slightly.

How much vinaigrette do I need per serving of kale slaw?

This recipe yields about ¾ cup dressing, enough for 4–6 cups of loosely packed kale or mixed greens.

Should I use freshly grated or pre-grated parmesan?

Freshly grated parmesan melts and incorporates better, creating a smoother emulsion. Pre-grated contains anti-caking agents that can cloud the dressing.