Cabbage and Kale Slaw


April 22, 2010

This cabbage and kale slaw is quick, easy, creamy, and delicious.

Cabbage and Kale Slaw

This creamy cabbage and kale slaw is a staple in our house.

The weather continued to be uncommonly hot this week, so I’ve been sticking to salads. Seeing as I posted the cashew dressing a few days ago, I thought I’d share this simple slaw.

This raw cabbage and kale slaw contains the blend of vegetables that I like. But, you could use anything you want. You could also throw the individual pieces into your food processor fitted with the s blade or course shredding disc to make things quick and easy.

I toss the dressing through the vegetables, and then add olive oil, lemon juice, salt, and pepper to taste. This slaw is a fantastic side dish, or serve it with a piece of protein of your choice.

Other Salad Recipes

Vegan Coleslaw
Brussels Sprout & Cabbage Slaw
Red Cabbage Slaw
Vegan Thai Salad
Seaweed and Cabbage Salad

Let me know what you think of this cabbage and kale slaw in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Cabbage and Kale Slaw

This cabbage and kale slaw is quick, easy, creamy, and delicious.

Prep Time 45 minutes
Total Time 45 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

salad:

  • 1/2 red cabbage, shredded
  • 1/2 white cabbage, shredded
  • 1/2 bunch curly kale, ribs removed and leaves shredded
  • 2 medium carrots, peeled and julienned
  • 2 bunches flat-leaf parsley, finely chopped
  • 1 bunch green onions (white and green parts), finely chopped
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/8 teaspoon cayenne pepper, plus more to taste

Instructions

  1. In a large bowl, toss cabbage, kale, carrots, parsley, and onions together. 
  2. Fold the dressing through the salad, and add the lemon juice, salt, pepper, and cayenne. Add more to taste. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 19

  1. 5 stars
    I have made this several times. It has become an all time favorite for the whole family. They keep asking me to make it. Seriously, this is the healthiest and tastiest slaw I have ever eaten, and so nice for a healthy lunch the next day. YUM!

  2. Yes! This is my favourite salad. You really can use any shredded greens you want. It is the dressing that makes this special.

  3. Loved it! Really great recipe and surprisingly filling. A tad too much garlic for me so will probably use 2 gloves next time but will definitely make it again. Thanks for sharing!

    1. I hear you Monique. Garlic is a really personal thing and my mum finds my blend a little overpowering too. I will revise the recipe and give a garlic range. Thanks!

    1. Yes, you could absolutely use vegenaise in this recipe. You will just need to tweak the garlic and lemon juice to taste, and you could also add a little 1/2 teaspoon white miso paste.

  4. Looks great when I make cold slaw with red cabbage it goes very bitter the next day. What stops this with yours is it lemon or oil. I’ll try it and see. Thanks

    1. Yes, cabbage can get bitter. But, if it’s fresh, and you add lemon juice it should be fine. I have never had it go bitter. Enjoy.

  5. I’m just starting to use a blender and try to eat as healthy as possible. My only complaint with this recipe is that it is really an enormous recipe, which I was not experienced enough to expect. I hope I can eat it all, but I probably shouldn’t – the dressing itself has almost 1,500 calories and a lot of fat (but was very delicious). Also, lots of cleaning. But delicious and very healthy!

    1. Thanks Mike, yes this recipe is generous and is meant to be shared. You can halve the recipe. Glad you enjoyed the flavor.

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