Cabbage and Kale Slaw

April 22, 2010

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.


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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



  • 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


  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