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    Home » Recipes » Vegan Main Dishes

    Kale and Cabbage Slaw

    Published: Jun 12, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    I find this simple raw kale and cabbage salad to be positively addictive, and my family seems to, as well! It goes with just about any kind of meal and is good year around. I prefer lacinato in this, but use what you've got! Photos by Evan Atlas.

    Kale and Cabbage Slaw

    Kale and Cabbage Slaw

    I find this simple raw kale and cabbage salad to be positively addictive, and my family seems to, as well! It goes with just about any kind of meal and is good year around.
    5 from 1 vote
    Print Pin Rate Email
    Course: Slaw
    Cuisine: Raw / healthy
    Diet: Vegan, Vegetarian
    Keyword: kale and cabbage salad, raw kale and cabbage salad, raw salad
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 155kcal
    Author: Veg Kitchen

    Ingredients

    • 6 or so large leaves curly green or lacinato kale
    • 3 cups thinly shredded green or napa cabbage
    • ½ cup vegan mayonnaise or as desired
    • Juice of ½ lemon about 2 tablespoons, or to taste
    • ½ medium red bell pepper cut into narrow short strips, or ½ cup shredded carrots or quartered baby carrots
    • 2 to 3 tablespoons toasted sunflower seeds
    • ¼ cup minced fresh herb of your choice parsley, dill, or cilantro
    • Salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Strip the kale leaves off the stems. If you like using the stems, slice them very thin, or discard.
    • Slice the kale into narrow ribbons and place in a serving container. Coat your palms lightly with olive oil and massage the kale until it softens and becomes bright green, about 45 seconds.
    • Add the sliced stems to the container along with the remaining ingredients and mix well. Serve at once.

    Nutrition

    Calories: 155kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 116mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1742IU | Vitamin C: 39mg | Calcium: 53mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variations: 

    • Substitute baby carrots, quartered lengthwise (about a dozen) for the bell pepper
    • If you’re feeling lazy, substitute pre-cut coleslaw cabbage for the green or napa cabbage

    Kale and Cabbage Slaw recipe

    • Here are lots more creative and colorful slaw-style salads.

    More recipes you may enjoy

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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