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This quick and easy kale slaw recipe is fresh, vibrant, crunchy, and packed with antioxidants and superfood power – a healthy, gluten-free, vegan side dish!
Why You’ll Love This Recipe
If you already love the fresh crunch of homemade vegan coleslaw, try giving it a healthier twist by ditching the vegan mayo and adding dark leafy greens like kale. This Kale Slaw mixes crunchy cabbage, kale, carrots, and onion for a colorful, tasty, and super nutritious dish packed with vitamins (especially vitamins A and C) and antioxidants.
With only 7 everyday ingredients, plus salt and pepper, and 20 minutes of preparation (even less with a mandoline!), it’s quick and easy to make. Plus, the tangy citrus kale slaw dressing is free from vegan mayo, so it’s extra fresh and bright tasting. Prepare the recipe as written, or try optional add-ins, and enjoy it as a side for picnics, potlucks, BBQs, family dinners, and the holidays.
You might also enjoy hearty kale quinoa salad, sweet potato kale salad, or even a light and summery strawberry kale salad.
The Ingredients
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Could I Add to Cabbage Kale Slaw
- Toasted nuts/seeds (like slivered almonds, chopped pecans/walnuts, or sunflower seeds/ pumpkin seeds for crunch, protein, and healthy fats)
- Fresh herbs (i.e., green onion, parsley, cilantro, chives, etc.)
- Dried fruit (add a little sweetness and chew with raisins or cranberries)
- Radish (julienned/thinly sliced)
- Onion (red onion/shallots – Soak in ice water for 10 minutes for milder flavor)
- Avocado (for healthy fats and creaminess – add slices just before serving)
- Apple (shredded/julienned for sweet-tart kale and apple slaw – Like Honeycrisp, Granny Smith, Gala, Pink Lady, etc.)
- Broccoli (shredded for even more crunch and nutrients)
- Red pepper flakes (add to taste, for heat)
- Sweetener (to sweeten the dressing slightly with maple syrup or sugar)
- Alternative dressing (like a sweet maple apple cider vinegar dressing)
How to Make Kale Slaw
Step 1: First, peel and thinly slice the onion and add it to a large bowl with the orange zest, orange juice, and lemon juice. Add the salt and pepper, mix, and leave to chill in the fridge.
Step 2: Meanwhile, ribbon the kale by stacking several leaves and thinly slicing them. Then, thinly shred the cabbage by first chopping it into quarters, removing the tough core, and slicing across the quarters by knife or mandoline. Also, shred/julienne the carrots. Add the kale and olive oil to the bowl with the dressing and use your hands to massage the kale for a minute until tender.
Step 3: Add the kale and olive oil to the bowl with the dressing and use your hands to massage the kale for a minute until tender. Mix it in with the onions and dressing. Add the cabbage and carrots, mix well, and return the kale slaw to the refrigerator for at least 30 minutes to marinate. Taste and adjust the salt/pepper, then serve – enjoy!
FAQs
Once fully assembled, it maintains its crispest texture in 3 to 4 hours. However, you can prepare the dressing 4-5 days in advance and store the dressing and prepared veg separately. Combine them 30 minutes before serving.
Kale is one of the most nutrient-dense foods on the planet, packed with vitamins A, C, K, and folate. Cabbage also provides similar nutrients and antioxidants, while carrots add beta-carotene, fiber, vitamin k1, and potassium. The citrus-based dressing adds more vitamins, and a touch of olive oil adds heart-healthy fats.
Top Recipe Tips
- For quick prep time: Use tools like a mandoline/shredding disk to prep the veg in practically seconds. Buying pre-shredded carrots helps, too.
- Clean the kale well: As it can hide gritty dirt in the leaves. Rinse and dry it thoroughly when making coleslaw with kale.
- Let the kale slaw rest: For at least 30 minutes for the flavors to meld.
Serving Suggestions
Enjoy this kale slaw salad as a crowd-pleasing side at BBQs, potlucks, the holidays (like Thanksgiving), and on your family dinner table. I.e.:
- As a taco topping for cauliflower tacos or tofu tacos
- Inside or alongside sandwiches (like a BBQ tempeh sandwich or sweet potato sandwich)
- In tofu spring rolls
- With pasta dishes (20-minute creamy tahini pasta, vegan baked mac ‘n’ cheese, or veggie vegan risotto)
- With vegan fried ‘chicken’
Storage Instructions
Store any leftover kale and cabbage coleslaw in an airtight container in the fridge for 3-4 days (the veggies will soften over time).
Optionally, perk it up between servings with extra lemon juice, salt, and/or pepper.
Crunchy Kale Slaw
Ingredients
- ½ red onion thinly sliced
- 1 orange zest and juiced
- 1 lemon
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 1 tablespoon olive oil
- 4 cups of curly or dino kale thinly sliced and stems discarded
- 2 cups red cabbage thinly sliced
- 2 large carrots grated
Instructions
- Add the onion, zest the orange into the bowl, squeeze the orange juice, and squeeze a whole lemon in. Add the salt and pepper. Mix well and allow it to sit in the refrigerator while you prepare the rest of the ingredients.
- Add the kale and olive oil to the bowl. Using your hands, massage the kale for one minute without fully mixing it with the onion mixture. Mix with the onions and the dressing well.
- Add the cabbage and carrots. Mix well and allow it to sit in the refrigerator for at least 30 minutes.
Notes
- For quick prep time: Use tools like a mandoline/shredding disk to prep the veg in practically seconds. Buying pre-shredded carrots helps, too.
- Clean the kale well: As it can hide gritty dirt in the leaves. Rinse and dry it thoroughly when making coleslaw with kale.
- Let the kale slaw rest: For at least 30 minutes for the flavors to meld.
