Kale Coleslaw Recipe with Zesty Tahini Dressing

Kale coleslaw is a twist on traditional coleslaw. It’s a crunchy kale salad, that’s colorful and zesty packed with flavor and nutrients.

a close up picture of kale salad in a bowl with salad spoons

In addition to being delicious, this zesty kale coleslaw has many nutritional benefits and it’s the perfect make-ahead side dish. It’s filled with healthy veggies, tossed in a tangy dressing.

Bring it to your next potluck or backyard bbq because everyone will enjoy this tasty salad.

🤍Why you will love this recipe

  • It’s a healthy coleslaw recipe with the perfect blend of flavors.
  • Kale coleslaw is perfect for meal prep and planning; make a large batch and use it for a few days for a quick lunch.
  • It’s an easy salad to make ahead of time, making it a perfect side dish for entertaining.
a picture of ingredients needed to make kale colelsaw

Here is what you will need

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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🛒Ingredients

  • Fresh kale
  • Red cabbage
  • Tahini
  • Apple cider vinegar
  • Lemon juice
  • Soy sauce
  • Nutritional yeast
  • Crushed garlic

🥄Equipment

  • Chef’s knife
  • Mandoline slicer or food processor (optional)
  • Cutting Board
  • Large salad bowl

How to make this kale slaw recipe

Prepare the ingredients: rinse and dry the kale; a salad spinner is good. Remove the stems from the kale, and use a sharp knife, mandoline slicer or food processor to chop the kale.

Rinse and chop or use a food processor to chop the cabbage into small pieces.

STEP 1: Place the chopped kale and shredded cabbage into large bowl.

a picture of kale and cabbage in a bowl with dressing on the side in a jar
a picture of kale and cabbage in bowl with dressing on top

STEP 2: Combine the dressing ingredients in a small bowl or jar and pour half over the salad. Serve with the reserved salad dressing on the side.

Ingredient notes and substitutions

Kale – I used lacinato kale, or as it’s also known, Tuscan kale or dinosaur kale to make this kale slaw recipe. You can use any variety of raw kale, such as curly kale, Russian kale, or baby kale.

Apple cider vinegar – Adds a delicious tang to the salad dressing, and can be replaced with white wine vinegar.

an overhead view of kale salad in a bowl with lemons

Serving Suggestions

Kale slaw is a great side dish to serve with burgers, chicken, pulled pork sandwiches and a side of macaroni salad.

Recipe variations

This is a simple salad. You can personalize it by adding additional ingredients to the main ones. Here are a few suggestions.

Add more vegetables – Add 1/2 cup shredded carrots, red onion or green onion.

Add fruit – Add 1 chopped apple, and dried cranberries for a sweet kale slaw.

Add nuts or seeds – Add one-half to a cup of chopped nuts such as almonds, walnuts, pecans, pumpkin seeds, hemp seeds, or sunflower seeds.

Add beans – Stir in a cup of white beans or chickpeas for extra protein and fiber.

How to store leftovers

This salad will last in the refrigerator for up to four days in an airtight container. If you plan on a leftover salad, dress the salad lightly and serve the remaining dressing on the side. This will prevent what’s left over from becoming soggy.

a picture of kale slaw in a bowl with dressing

How to make Kale coleslaw ahead of time

Despite being a straightforward recipe, it is still possible to save time by preparing this salad beforehand.

Rinse, dry, and chop the kale and cabbage Store each separately in an airtight container in the refrigerator for up to two days.

Make the dressing and store that in the refrigerator as well. When it’s time to serve combine the cabbage and kale and toss in the dressing.

💡Tips!

  • Lightly dress the salad before serving and serve the extra dressing on the side.
  • Kale can be tough, but if you massage it with your hands before adding it to the coleslaw, it will become softer in texture.
  • Time-saving tip! Use pre-shredded cabbage and kale from the supermarket.
Can I make this salad with any other greens?

You can substitute kale in this salad with Swiss chard or spinach, but remember that the salad’s texture will differ.

Is this kale coleslaw recipe vegan-friendly?

Yes, this kale cole slaw recipe is vegan; there are no animal ingredients used to make this salad.

Is there a way to reduce the bitterness of kale in this coleslaw?

Massaging the kale with a pinch of salt helps to reduce the bitterness. Also, the bitterness will fade if the salad sits in the dressing for 30 minutes or more.

Is red cabbage and purple cabbage the same thing?

Yes, they are! Red cabbage is often referred to as purple cabbage because its leaves are a purple-reddish color.

a picture of kale slaw in a bowl with dressing

Kale Cole Slaw

Anne
A tasty twist on traditional coleslaw
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 102 kcal

Ingredients
  

  • 1 bunch Kale Chopped
  • 1/2 cup Red cabbage Shredded
  • 2 tablespoons Tahini
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Lemon juice
  • 2 tablespoons Soy sauce
  • 4 tablespoons nutritional yeast
  • 2 cloves garlic crushed

Instructions
 

  • Prepare the ingredients: rinse and dry the kale. Remove the stems from 1 bunch Kale and use a sharp knife, mandoline slicer or food processor to chop the kale. Rinse and chop 1/2 cup Red cabbage.
  • Place chopped kale and shredded cabbage into a large bowl.
  • Combine 2 tablespoons Tahini, 2 tablespoons Apple cider vinegar, 2 tablespoons Lemon juice, 2 tablespoons Soy sauce, 4 tablespoons nutritional yeast, 2 cloves garlic in a small bowl or mason jar.
  • Pour half of the dressing over the salad and serve with the reserved dressing on the side.

Notes

Store the leftover salad in the refrigerator for up to 4 days.
See article above for recipe variations, tips and more!
 
 

Nutrition

Serving: 1gCalories: 102kcalCarbohydrates: 10gProtein: 7.2gFat: 4.8gSaturated Fat: 0.7gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 1.9gSodium: 466mgSugar: 1.5g
Tried this recipe?Let us know how it was!

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