Kale Slaw

This kale slaw recipe is a colorful, crunchy, tangy-sweet side dish loaded with shredded kale, purple cabbage, carrots, edamame, dried cranberries, and a simple apple cider vinaigrette.

Unlike regular coleslaw, it holds up beautifully in the dressing and gets even better overnight — making it the perfect make-ahead side dish for BBQs, tacos, and weeknight dinners.

Print Recipe

Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings Servings

Calories 189 kcal

Equipment

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

The massage step matters — Don't skip it. Massaging the kale for just 15-30 seconds breaks down the tough fibers, making it tender, less bitter, and much more enjoyable to eat raw.

Dressing Variations:

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.

Make-Ahead: This slaw is ideal for making 1-2 days ahead — the flavors develop, and the kale softens beautifully in the dressing. Store in an airtight container in the fridge.

Storage: Refrigerate in an airtight container for up to 3 days. Does not freeze well.

Nutrition

Calories: 189kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.001gSodium: 259mgPotassium: 389mgFiber: 4gSugar: 12gVitamin A: 5928IUVitamin C: 27mgCalcium: 95mgIron: 2mg

Keyword kale and cabbage salad, kale slaw recipe

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