The kale slaw recipe that converted all my kale-resistant friends: crunchy, tangy-sweet, packed with colorful veggies, ready in 10 minutes, and somehow even better the next day.
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Table of Contents
Looking for more easy summer side dishes? Check out my Broccoli Slaw, 5 Bean Salad, Baked Beans with Ground Beef, and Balsamic Pasta Salad.
At A Glance: Kale Slaw
- Prep Time: 10 minutes
- Marinate Time: 1-2 hours (optional but recommended)
- Total Time: 10 minutes active
- Makes: 8 servings
- Nutrition (per serving): 189 calories | 4g protein | 20g carbs | 11g fat | 4g fiber
- What it Tastes Like: Tangy, sweet, crunchy, and fresh — like a farmers market in a bowl.
- Why You'll Love It: It's a no-cook, make-ahead side dish that pairs with just about everything and actually improves overnight.
- Difficulty Level: Easy — just chop, massage, toss, and go!
Kale is one of my favorite things to grow in our home garden, and every summer I end up making fresh kale slaw multiple times a week for dinner. It's one of those recipes I've been making for years — and I've converted more than a few kale skeptics along the way. If you think you don't like kale, this kale slaw might just change your mind.
What makes this recipe special is a combination of a few key techniques (massaging the kale is non-negotiable — more on that in the Pro-Tips) and a simple tangy-sweet apple cider vinaigrette that ties everything together beautifully.
Unlike regular coleslaw, which gets soggy and sad by the next day, kale slaw actually improves as it sits — the kale softens just enough to soak up all that dressing flavor without turning limp. It's a genuine make-ahead win.
If you're in a slaw or salad mood, I've got you covered — check out my Broccoli Slaw, Nectarine Salad, or my Roasted Cauliflower & Cabbage Salad.
Important Ingredients and Substitutions
Kale — Any variety works — curly, lacinato (dino), or baby kale are all great. Curly kale gives you the most texture; lacinato is a bit more tender and mild. Always remove the ribs before shredding (fold each leaf in half and slice it out). Fresh kale from a garden or farmers' market should be soaked in cold water with a splash of white vinegar before using to remove dirt and/or bugs.
Cabbage — Red/purple cabbage is my favorite here for the color contrast and crunch. Green cabbage works too, or use a mix of both. Pre-shredded cabbage from the bag is a totally fine shortcut.
Edamame — Adds plant-based protein and a satisfying nutty bite. Use pre-cooked fresh or frozen edamame (thaw before using). If using raw, boil for 10 minutes, drain, and cool before adding. For extra crunch, use roasted edamame (affiliate link).
Apple Cider Vinegar — The backbone of the dressing — bright, fruity, and slightly tangy. Red wine vinegar can be used as a swap if needed.
Maple Syrup — Balances the tang of the vinegar with natural sweetness. Pure maple syrup is best; honey is an equal swap.
Hot Sauce — Optional but highly encouraged. It adds a light zip (not heat) that makes the dressing noticeably more interesting. Just a few dashes are all you need.
Dressing Variations
The base recipe uses a simple apple cider vinaigrette, but kale slaw is versatile enough to handle a few different dressing styles:
- Classic Tangy Vinaigrette (base recipe) — Olive oil, apple cider vinegar, maple syrup, garlic, and a few dashes of hot sauce. Light, fresh, and just sweet enough.
- Balsamic Parmesan — Swap the apple cider vinegar for an equal amount of high-quality balsamic vinegar (keep the maple syrup), then toss 2-3 tablespoons of freshly grated parmesan into the slaw before serving. Rich, slightly sweet, and a little fancy.
- Creamy Coleslaw-Style — Swap the vinaigrette for ⅓ cup mayo, 2 tablespoons apple cider vinegar, 1 tablespoon honey, salt, and pepper. For a lighter, higher-protein version, swap the mayo for plain Greek yogurt or blended cottage cheese — same creamy texture with an extra protein boost.
- Lemon Tahini — Make my Lemon Tahini Salad Dressing, then drizzle over the slaw and toss.
Recipe Variations & Add-Ins
The base recipe is already packed with veggies, but this slaw is easy to customize. Here are some of my favorites:
- Fruit Twist — Toss in chopped apples (Fuji or Granny Smith), sliced pears, or halved grapes for natural sweetness and extra crunch.
- Extra Seeds — Stir in 1-2 tablespoons of sunflower seeds, pepitas, or hemp seeds for extra nutrition and crunch.
- Herb Finish — Add ½ cup chopped cilantro, flat-leaf parsley, or fresh dill right before serving for a bright, herbal pop.
- Asian-Inspired — Swap the vinaigrette for a sesame-ginger dressing (2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp grated ginger, 1 tsp honey). Top with sesame seeds, sliced green onions, and swap chopped snow peas for the cranberries.
- Heartier Bowl Base — Add a scoop of quinoa or roasted chickpeas and top with grilled chicken or salmon to turn this side dish into a full meal.
How to Make Kale Slaw
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Remove the ribs from the kale by folding each leaf in half and slicing it out.
Step 2: Tear, shred, or chop the kale into ¼-inch pieces.
Step 3: Add the kale to a large bowl. Massage it with your hands for 15-30 seconds until it turns a deeper green, and you start to see the juice on your hands.
Step 4: Whisk together the olive oil, apple cider vinegar, garlic, salt, pepper, maple syrup, and hot sauce (if using) in a small bowl or shake together in a lidded jar.
Step 5: Add the shredded cabbage, shredded carrots, edamame, almonds, halved tomatoes, sliced green onions, and dried cranberries to the bowl with the kale.
Step 6: Pour the dressing over the slaw and toss until everything is evenly coated. Season with additional salt, pepper, or vinegar to taste.
Serve immediately or refrigerate for 1-2 hours to let the flavors develop.
Chelsea's Recipe Pro-Tips
- Massage the kale — this step is non-negotiable — This is the #1 reason homemade kale slaw either wins or disappoints. Raw, unmassaged kale is tough, bitter, and hard to chew. Just 15-30 seconds of squeezing with your hands breaks down the cell structure, making the leaves tender, milder in flavor, and much more enjoyable to eat. You'll see the kale darken and juice on your hands — that's exactly what you want.
- Always remove the ribs — The stems and ribs are the toughest, most bitter part of the leaf. Fold each leaf in half lengthwise and slice it out before shredding. Your jaw will thank you.
- Make it ahead for better flavor — This is one of the rare salads that genuinely improves overnight. The kale is sturdy enough to sit in the dressing for up to 3 days without wilting, and the flavors meld beautifully. Make it the night before a BBQ or potluck, and it'll be even better by the time you serve it.
- Season after tossing, not before — The edamame, almonds, and dried cranberries all bring their own salt and sweetness to the bowl. Toss everything together first, then taste and adjust — you'll almost always need less salt than you expect.
- Don't stress the dressing — Though you can whisk the oil in slowly for emulsification, you don't have to. Either give the dressing a quick whisk in a bowl or shake in a glass jar — it's going straight over the slaw anyway.
- For a more colorful slaw — Use shredded purple cabbage (or a mix of purple and green), shredded rainbow carrots, and add a handful of sliced red bell pepper for a stunning rainbow of color and extra vitamin C.
Storage Directions
- Refrigerating: Store in an airtight container in the fridge for up to 3 days. Unlike regular coleslaw, the kale holds up beautifully in the dressing — no need to store it separately.
- Freezing: Not recommended — the texture of the vegetables won't survive freezing.
- Make-Ahead: This slaw is great for making 1-2 days ahead. The flavors develop, and the kale tenderizes further, making it even better than fresh.
Serving Suggestions
Kale slaw is the ultimate BBQ sidekick — pile it on Juicy Hamburgers, serve it next to Balsamic Chicken Thighs or Pork Chops, stuff it into fish tacos, or set it out with a basket of Dairy-Free Cornbread and let guests pile their plates high.
Kale Slaw FAQs
Yes — and honestly, you should. Kale is sturdy enough to sit in the dressing for up to 3 days in the fridge without wilting. The flavor develops and the leaves soften just slightly, making it noticeably better the next day. This makes it one of the best make-ahead side dishes for BBQs and potlucks.
Both work well, but they have different textures. Curly kale gives you more chew and holds up really well in the dressing. Lacinato (dinosaur) kale is slightly more tender and has a milder, earthier flavor — great if you're new to raw kale. Baby kale is the mildest and tenderest option and doesn't need massaging. Any of the three works; it comes down to personal preference.
The short answer: it doesn't get soggy, and that's the beauty of kale over cabbage. Because kale is a heartier leaf, it can sit in the dressing for days without wilting. The only thing to watch is watery add-ins like fresh tomatoes — if you're making this more than a day ahead, you can add those fresh right before serving.
Almost anything! It's great alongside grilled Flat Iron Steak, Honey Garlic Lemon Pepper Chicken Thighs, pulled pork, BBQ Chicken, or shrimp. It also works as a base layer in a grain bowl with roasted tofu or salmon on top.
Absolutely — see the Dressing Variations section above for a creamy mayo or Greek yogurt version, plus a high-protein Greek yogurt option.
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Recipe Card
Kale Slaw
Ingredients
- ¼ cup extra-virgin olive oil
- ½ cup apple cider vinegar
- 1 clove garlic pressed or minced
- ¾ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 2 tablespoons maple syrup or honey
- 3-4 dashes hot sauce (optional, but recommended)
- 4 cups kale, ribs removed, torn, shredded, or chopped into ¼-inch pieces (curly, lacinato, or baby kale)
- 2 cups shredded cabbage purple or green
- 2 cups shredded carrots
- 1 cup steamed edamame
- ½ cup slivered almonds (or chopped pecans or walnuts)
- 1 cup halved cherry or grape tomatoes
- ½ cup sliced green onions
- ½ cup dried cranberries (or dried cherries)
Instructions
- Remove the ribs from the kale by folding each leaf in half and slicing them out. Tear, shred, or chop into ¼-inch pieces.
- Add the kale to a large bowl. Massage with your hands for 15-30 seconds until the leaves darken and you see the green juice on your hands.
- Add the shredded cabbage, carrots, edamame, almonds, tomatoes, green onions, and dried cranberries to the bowl.
- Whisk together the olive oil, apple cider vinegar, garlic, salt, pepper, maple syrup, and hot sauce (if using) in a small bowl, or shake together in a lidded jar.
- Pour the dressing over the slaw and toss until evenly coated. Taste and adjust salt, pepper, or vinegar as needed.
- Serve immediately or refrigerate for 1-2 hours for best flavor.
Notes
- Creamy: Swap the vinaigrette for ⅓ cup mayo, 2 tbsp apple cider vinegar, 1 tbsp honey, salt, and pepper. For a lighter, higher-protein version, swap the mayo for plain Greek yogurt.
- Lemon Tahini: 3 tbsp tahini + 2 tbsp lemon juice + 1 tbsp olive oil + 1 clove garlic + 2-3 tbsp water to thin.
- Balsamic Parmesan: Swap apple cider vinegar for high-quality balsamic vinegar (keep the maple syrup) and toss in 2-3 tbsp freshly grated parmesan.
We love this kale slaw — love making it for my family and friends with fresh kale in the summer. Reader, I hope you love it as much as I do!
Best,
Chelsea