Crunchy Kale Slaw

This easy Kale Slaw recipe comes together quickly and provides a big boost of vitamins, antioxidants, and minerals. Crunchy pumpkin seeds, carrots, cabbage, and a creamy coleslaw dressing make this healthy side dish a true delight.

Looking for a simple side dish to bring a huge infusion of micronutrients into your world? This easy kale slaw recipe is exactly that!

Packed with nutrient-dense fresh vegetables tied together with a healthy coleslaw dressing, this vibrant side dish is anything but boring.

I’m a big fan of mixing this crunchy kale slaw into my dinner bowls of rice and some form of animal protein. It brings a powerful infusion of micronutrients, fiber, crunch, and flavor!

Use it as a side dish to pair with any main dish, or even as a condiment. 

If you love unique coleslaw recipes, also try my Broccoli Slaw, Carrot Coleslaw, or Healthy Creamy Coleslaw. 

Let’s discuss the simple ingredients for this magnificent side dish! The full list of ingredients can be found at any grocery store.

Kale Slaw Ingredients:

Fresh Head of Kale: The main ingredient here is one head of fresh kale. Any kind of kale works! I like using Tuscan kale, also known as dinosaur kale or lacinato kale, due to its texture and deep green color.

Curly kale works great too, although I find it slightly more difficult to chew.

Kale is high in Vitamin K, Vitamin C, and antioxidants. It has been touted as an anti-inflammatory superfood.

Carrots: Fresh grated carrots add vibrant color and natural sweetness. They also add Vitamin A and antioxidants.

Red Cabbage: Similar to carrots, purple cabbage brings antioxidants, vitamins, and minerals.

Green Onions: Bringing a burst of zingy onion flavor, green onions elevate the overall flavor without the spiciness of regular red onion.

Pumpkin Seeds: An additional crunchy element, pumpkin seeds add a fun texture. 

Coleslaw Dressing Ingredients:

Sunflower Seed Butter: Creamy sunflower seed butter brings a rich nutty flavor as well as creamy texture.

I like using it in place of mayonnaise because sunflower seeds are packed with healthy fats and antioxidants.

Oat Milk: We need liquid to mix with the sunbutter to get the right consistency. I like using oat milk, but almond milk, cashew milk, and coconut milk all work.

Fresh Garlic: A burst of fresh flavor comes from a single clove of garlic. Adjust the amount to your personal taste.

Lemon Juice: All good dressing recipes have a tangy element to them, which is why we’re using lemon juice. It brings a bright flavor with a lovely acidity.

Pure Maple Syrup: Counterbalancing the creamy and tangy flavors, a little sweetness goes a long way in balancing the flavor profile. Omit it or use regular sugar instead.

Dijon Mustard: A little mustard is all we need to bring a mostly imperceptible earthy flavor.

Fresh Parsley: Parsley contains a great deal of antioxidants and is known as a liver detoxifier. 

Sea Salt and Black Pepper: Season the dressing to taste using salt and pepper.

Recipe Customizations:

• Add pecans, walnuts, sunflower seeds, hemp hearts, or sliced almonds in addition to or in lieu of the pumpkin seeds.
• Use a classic coleslaw mayo-based dressing if you prefer.
• Swap green cabbage for purple cabbage, or use coleslaw mix to replace both the cabbage and the carrots.
• Julienne some radishes and toss them in.
• Use apple cider vinegar or lime juice instead of fresh lemon juice.
• Turn it into more of a kale salad by adding feta cheese, dried cranberries, chicken or garbanzo beans, and any additional vegetables you love. Red bell pepper is a great addition here.
• Include other fresh herbs, such as chives, oregano, cilantro, or basil in the dressing. 

How to Make Kale Slaw:

Add all of the ingredients for the creamy coleslaw dressing to a small blender such as a Magic Bullet and blend until completely smooth. Note: if you don’t own a small blender, mix the ingredients in a small bowl.

Rinse the kale leaves well under lukewarm water. Pat the leaves dry using a kitchen towel.

Use a sharp knife to remove the kale stems, then chop the stems into thin ribbons.

Similarly, thinly slice the red cabbage and grate the carrots until you have 3 cups of each. Chop the whole bunch of green onions, using only the green parts and discarding the white parts.

Transfer the kale leaves, cabbage, carrots, green onions and pumpkin seeds to a large bowl.

Pour in all of the creamy coleslaw dressing. Use two wooden spoons to toss everything together until the vegetables are coated in dressing.

Taste the kale coleslaw for flavor and add salt, black pepper, a drizzle of olive oil, or lemon juice to your personal taste.

Serve kale slaw as a side dish, and enjoy!

I love mixing it into my bowls of rice and protein for a veggie infusion.

Store kale slaw in an airtight container in the refrigerator for up to 5 days.

Whip up this easy recipe for meal prep to enjoy with your meals during the week! It is a great way of getting in some high-quality nutrition in little time!

If you’re a big fan of kale, check out my cookbook, The Quintessential Kale Cookbook! It contains 75 recipes featuring everyone’s favorite superfood.

If you enjoy nutritious vegetable side dishes, also try out these reader favorites!

More Amazing Side Dishes:

• Black Bean Salad  
• Sesame Garlic Sauteed Bok Choy  
• Brussel Sprouts with Caramelized Onions and Bacon  
• Quick Pickled Vegetables  
• Crunchy Kale Salad with Sunflower Seeds
• Cucumber Tomato Greek Salad

Kale slaw on, in, and around everything!

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