This colorful Tri-Color Slaw recipe combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. Eat the rainbow!

Photos by Rachael Braun.

Recipe

Tri-Color Coleslaw

This colorful and crunchy slaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time.

5 from 1 vote

Print Pin Rate

Course: Slaw

Cuisine: Raw / healthy

Diet: Vegan, Vegetarian

Keyword: vegan coleslaw

Prep Time: 20

Total Time: 20

Servings:

Calories: 117kcal

Author: Veg Kitchen

Ingredients

3 –4 kale leaves curly green or lacinato
8 –10 baby carrots quartered lengthwise
2 cups thinly shredded green cabbage
2 cups thinly shredded red cabbage
2 scallions thinly sliced
¼ cup minced fresh parsley
½ cup natural bottled or homemade dressing of your choice see Note, or as needed to moisten
salt and freshly ground pepper to taste
toasted sunflower or pumpkin seeds for topping as desired

US Customary - Metric

Instructions

Strip the kale leaves off the stems. If you'd like, you can slice the stems super-thin, otherwise discard. Slice the kale leaves thinly.
Rub a small amount of olive oil in your palms and massage the kale leaves for 30 to 45 seconds, or until softened and bright green.
Combine the massaged kale (and the stems, if using) and the the ingredients except the last two in a serving container.
Stir together, then season with salt and pepper. Scatter the seeds over the top and serve.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note

I especially like this with sesame-ginger or tahini dressing, but a simple vinaigrette works as well. Use the easy recipes here on VegKitchen, or the natural, store-bought versions of them.