Kale and Cabbage Slaw

9 20 205
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 5
Kale and Cabbage Slaw
Health Rating
Anti-inflammatory slaw great as a side or main with your choice of protein.


5 leaves Curly kale (Lacinato or whatever variety you prefer)
1/2 medium head Green cabbage (shredded; or red)
2 medium Carrots (julienned or match sticks; optional)
1/3 cup Extra virgin olive oil (for dressing)
3 tbsp White balsamic vinegar (for dressing)
2 tsp Dijon mustard, whole grain (for dressing)
1 clove(s) Garlic (minced, for dressing)
1/4 tsp Kosher salt (to taste, for dressing)
1/4 tsp Black pepper (to taste, for dressing)


1. Cut the middle rib out of each kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
2. Cut the core out of the cabbage half and thinly shred cabbage on a mandolin then use a knife to thinly chop it. Transfer the cabbage to the bowl with the kale.
3. Wash and peel the carrots. Julienne them into thin matchsticks (you can use a mandolin or a knife). Add to the kale and cabbage.
4. Mix dressing by combining olive oil, vinegar, mustard, garlic, salt and pepper in a closed jar and shaking to combine.
5. Drizzle half of the dressing over the salad, and toss to combine. Cover and refrigerate until serving time. Serve with the extra dressing on the side.


Quick Tips:
You can substitute carrots with beets. Add walnuts, pecans, hemp hearts or sunflower seeds for a healthy fat boost.

This salad tastes great after it's had some time to absorb the dressing. You can store leftovers in an airtight container for up to 3 days.

Nutritional Highlights:

Packed with vitamins C & K as well as anti-inflammatory compounds, cabbage is one of the most powerful cruciferous veggies. It also contains insoluble fiber that helps to feed the good bacteria in the gut and keep your digestive system in check.

Nutrition Facts

Per Portion

Calories 205
Calories from fat 136
Calories from saturated fat 18.7
Total Fat 15.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 10.6 g
Cholesterol 0
Sodium 216 mg
Potassium 451 mg
Total Carbohydrate 14.1 g
Dietary Fiber 3.4 g
Sugars 5.5 g
Protein 3.2 g

Dietary servings

Per Portion

Vegetables 3.0

Energy sources

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