Kale Slaw

Ingredients

• 99 gshredded kale
• 454 gshredded carrots
• 454 gshredded purple cabbage
• 57 gapple cider vinegar
• 1 tbsp (about 12 g)cane sugar
• 2 tbsp (about 30 ml)olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mix the slaw

   Put the shredded kale, carrots and purple cabbage in a mixing bowl. Add the apple cider vinegar, cane sugar and olive oil, then stir until everything is well combined.

2. 2

   Chill and season

   Cover and chill for at least 1 hour so the flavours can develop. Season with salt and black pepper just before serving.

What is kale slaw?

Kale slaw is a crisp, cabbage-style salad that swaps or supplements the usual cabbage with kale. Slaw has roots in European cabbage salads, while this colourful version uses familiar shredded vegetables and a tangy dressing.

Here, carrots bring sweetness and purple cabbage adds crunch and colour. A short chill gives the vinegar, sugar and oil time to coat the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 647 calories, 15g protein, 92g carbs, 29g fat.

Most of the carbohydrates and fibre come from the carrots, cabbage and kale, while the olive oil supplies nearly all the fat. The vegetables provide a modest amount of protein; pair the slaw with a protein-rich main and a grain or potato to make a more balanced plate.

The vegetables

Kale: Remove any tough stems before shredding, then cut the leaves into thin ribbons so they mix easily with the other vegetables.

Carrots and cabbage: Shred them to a similar thickness for an even crunch in each mouthful. A box grater or food processor can make quick work of the large quantities listed.

Balancing the dressing

Vinegar: Apple cider vinegar gives the slaw its sharp, fruity edge. Cane sugar softens that acidity, while olive oil rounds out the dressing and helps it cling to the vegetables.

Seasoning: The recipe adds salt and pepper just before serving. Taste after chilling, since the vegetables release moisture and the flavours become more integrated as they rest.

Why the chilling time matters

The method calls for at least 1 hour in the fridge, even though the active preparation is brief. This rest lets the dressing spread through the shredded vegetables and takes some of the raw edge off the kale.

Keep the bowl covered while it chills. If liquid collects at the bottom, toss the slaw again before serving.

Texture and doneness

This is a raw salad, so doneness is a matter of texture rather than cooking time. The vegetables should remain crunchy, with the dressing evenly distributed and no dry clumps of kale.

For the best bite, shred the vegetables finely but not so thinly that they lose all their structure. Give the mixture a final toss to bring the dressing back up from the bottom of the bowl.

Serving ideas

Serve the slaw cold alongside grilled vegetables, burgers or other barbecue favourites. Its tart dressing also works well as a contrast to richer or smoky dishes.

For a fuller plate, pair it with a protein-rich main and a portion of bread, potatoes or another grain. This recipe makes a very large quantity as written, so divide it between diners as needed.

Recipe notes & tips

• Shred the vegetables evenly so the dressing coats them at the same rate.
• Use a large mixing bowl to make tossing easier and keep the dressing from spilling.
• Chill the slaw for at least 1 hour, as directed, before adjusting the seasoning.
• Taste the dressing on a small bite before serving and add salt and pepper to suit.
• Toss the slaw again just before serving if dressing has settled at the bottom.

Variations

• Add apple: Shred a firm apple into the mix for extra sweetness and a fresh, crisp note.
• Use lemon: Replace some of the cider vinegar with lemon juice for a brighter dressing.
• Add seeds: Scatter pumpkin or sunflower seeds over the slaw just before serving for added crunch.
• Include onion: Finely slice a little red onion to give the salad a sharper savoury edge.
• Add herbs: Mix in chopped parsley for a fresh herbal note.

Common mistakes to avoid

• Large pieces of kale: They can be awkward to eat; shred the leaves into fine ribbons.
• Uneven shredding: Thick pieces may not take up the dressing as well; aim for a consistent cut.
• Skipping the chill: The flavours have less time to develop; refrigerate for at least 1 hour.
• Seasoning too early: The final flavour may change as the vegetables rest; taste and season before serving.
• Forgetting to toss again: Dressing can settle at the bottom; give the slaw a final mix before serving.

How to store

Store covered in the fridge and use within 2–3 days for the best crunch. Toss before serving; this raw slaw is best served cold and does not need reheating.

Frequently asked questions