Kale Slaw with Creamy Dressing (Vegan!)

A fresh and flavorful Kale Slaw recipe that's healthy, nourishing, and so delicious! Classic coleslaw gets an upgrade with this cruciferous blend of both cabbage and kale. Then it's tossed in a rich & creamy dressing! (Vegan, gluten-free, oil-free.)

Upgrade your coleslaw with this double-cruciferous blend that features both kale AND cabbage! It's antioxidant-rich and the perfect combination of fresh, flavorful, nourishing, and delicious.

The crunchy slaw base is coated in a rich & creamy homemade coleslaw dressing. Best of all, it's simple to prepare with whole food, plant-based ingredients. (And no oil!)

Coleslaw is a classic side dish for picnics, potlucks, BBQs, holidays, meal prep, or simply enjoyment at home. And this "kale slaw" variation is my favorite yet! I truly hope you enjoy it as well.

Ingredients for Kale Slaw

For this recipe you'll toss together in a large bowl:

• Lacinato kale: This is also called dinosaur kale. We'll use one medium bunch, which is about 2 cups finely shredded kale leaves, large stems removed.
• Fresh cabbage: Use green cabbage, red cabbage, or a mix of both. You'll need about 4 cups (or 8 ounces) lightly packed shredded cabbage for this recipe. You can either use fresh whole cabbage and shred it yourself, or find pre-shredded coleslaw mix bags for convenience and quicker prep time.
• Carrot: We'll use one medium carrot which adds a delightful sweetness (and extra color & nutrients!)
• Green onions (scallions): I like the mild taste of green onions in this dish. But finely sliced red onion can be used for a stronger onion flavor if desired.
• Fresh parsley or cilantro: Fresh herbs add even more bright, vibrant flavor to the slaw. Stir in even more if you'd prefer.
• Coleslaw dressing: I use my homemade oil-free Vegan Coleslaw Dressing for this recipe. It's so creamy, rich, and flavorful, plus easy to make! We whisk together simple ingredients like a homemade cashew mayo, apple cider vinegar, Dijon mustard, lemon juice, and celery seed.

Customizing

Add nuts: Expand your slaw with sliced almonds, slivered almonds, cashews, or peanuts.

Add seeds & dried fruit: You can also sprinkle in sunflower seeds, pumpkin seeds, raisins, dried cranberries, or anything else that sounds good. (Salt and black pepper can also be added to taste.)

Coleslaw mix: Instead of cabbage, you could also use broccoli slaw (which is shredded raw broccoli stems). Thinly sliced apples could also be added if you enjoy the flavor.

Serving

Pair this fresh & delicious slaw with other summertime barbecue-style favorites:

• Vegan Macaroni Salad
• Black Bean Walnut Burger
• Vegan Italian Pasta Salad
• Three Bean Salad
• Ultimate Greek Chopped Salad
• Southwest Black Bean Burger

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days.

Making ahead: You can serve this dish right after preparing, or let it chill in the fridge for up to a day ahead of time. This also allows the flavors to enhance and the texture to soften.

For more inspiration, also browse all vegan kale recipes or salad recipes.

If you are enjoying this vegan kale slaw with creamy dressing, also check out:

• Marinated Kale Salad
• Roasted Beet and Kale Salad

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.