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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
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Course:
Slaw
Cuisine:
Raw / healthy
Diet:
Vegan, Vegetarian
Keyword:
vegan coleslaw
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
Calories:
117
kcal
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
Calories:
117
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
183
mg
|
Potassium:
310
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
5303
IU
|
Vitamin C:
64
mg
|
Calcium:
79
mg
|
Iron:
1
mg
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