Kale coleslaw

    2 hours 20 min

    Massage the salad with your hands, especially the kale, to get the dressing worked into the veggies. This is critical and helps soften everything and really is the most important part!

    9 people made this

    Serves: 10 

    • 1 bunch kale, shredded
    • 1/2 head green cabbage, shredded
    • 1/2 head red cabbage, shredded
    • 2 carrots, shredded
    • 1 small red onion, minced
    • 160ml olive oil
    • 80ml balsamic vinegar
    • 1 tablespoon fresh lime juice
    • 1 teaspoon maple syrup
    • 1 pinch salt
    • 1 pinch freshly ground black pepper

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Stir together the kale, green cabbage, red cabbage, carrots, and onion in a very large bowl; set aside.
    2. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt and pepper. Pour the dressing over the cabbage, and stir thoroughly, making sure to coat the vegetables very well. Chill for two hours before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    Since kale is so bitter I added a bit more maple syrup than the recipe called for as well as toasted walnuts and dried cranberries. It was fabulous!!!!  -  02 Sep 2010  (Review from Allrecipes US | Canada)


    Fantastic! I made a big bowl thinking it would last us for a few meals but no, we ate it all in one supper! The kale I used had purple spines, not sure what variety that is, and it was so pretty. I also cut down on prep time by using bagged carrot slaw and I threw some chicken in to make it a complete meal. I only marinated it for about four hours and it was perfect. I am going to be making this for two family reunions this summer and can't wait to hear the rave reviews!  -  27 Jun 2012  (Review from Allrecipes US | Canada)


    I use less onion, season to taste and add toasted rough chopped almonds. We enjoy this as a side dish as well as a main dish by adding smoked salmon and Pecorino Romano. Easy and healthy. Thanks for sharing.  -  04 Feb 2012  (Review from Allrecipes US | Canada)