A simple kale slaw ready o be served at a family bbq or potluck

Kale Slaw (With A Creamy Lemon Garlic Dressing)

Kale slaw is an easy, nutritious, and colorful variation of the traditional side dish. Using a mix of kale, green cabbage, carrot, and red onion, this recipe is perfectly suited as a side dish, condiment, or eaten as a salad on it’s own.

I love homemade coleslaw. A traditional side dish for BBQ’s, East Coast Lobster Boils, and Fried Chicken. It’s even used as a condiment on sandwiches, tacos, and more. This particular recipe incorporates kale as much of the bulk instead of cabbage, simply to switch things up and add a variation of color to the dish.a top down view of kale slaw ingredients: shredded kale, green cabbage, carrot, and red onion in a bowl.

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Kale Slaw Dressing

The great thing about this kale slaw is that it can easily be made a day ahead and kept in the fridge overnight. Cabbage and kale are fairly tough and won’t go soggy if the dressing is mixed in and then left to sit. This is ideal when prepping for BBQ’s or potlucks!

That said, the dressing is easily kept separate and mixed in the day of as well.

To make the kale slaw dressing you’ll need:

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced
  • 1/2 lemon juiced or 1 tbsp white wine vinegar
  • 2 tbsp chopped chives
  • Salt and pepper

I use a mix of mayo and Greek yogurt in the dressing to lighten it up a little, (mayo is very high in unhealthy fats especially store bought kinds), and the yogurt itself adds some extra flavor to the dressing as well. It’s also an easy way to start cooking with yogurt at home!

A mixing bowl filled with kale slaw dressing

Mince up the garlic, and then mix all the ingredients together in a bowl. Taste the kale slaw dressing and adjust the seasoning with salt and fresh cracked pepper.

Homemade Kale Slaw

If you grow your own kale at home in a backyard vegetable garden, this recipe is a great way to use up some of all that fresh produce. Kale is quite easy to grow, even in cold climates, and I always have way more on hand then I could eat myself.

Why Make Kale Slaw & Not Just Regular Coleslaw?

Traditional coleslaw, while packed with cabbage, and occasionally other veggies such as carrot, cucumber, and onion, is usually mixed with a very fatty mayonnaise based dressing. Store bought coleslaw also has added preservatives to maintain it’s freshness, adding to the over all ‘un-healthyness’ that coleslaw is nowadays.

Kale on the other hand is extremely nutrient dense making it very healthy for you and an easy way to load up on vitamins and ad nutrients into your diet. Chalk full of Vitamin K, Vitamin A, Vitamin C, antioxidants, and minerals, eating more kale ain’t a bad thing! By using a mix of mayo and Greek yogurt in the above dressing you also reduce some of the fat that’s usually in coleslaw. The lemon adds even more Vitamin C, and the acid itself helps naturally preserve this summer side dish.

Ingredients

For this kale slaw recipe you’ll need;

  • 1 large bunch kale – leaves removed from the stalks
  • 1/4 head green cabbage
  • 1 large carrot
  • 1/2 red onion
  • Parsley (optional)
  • Salt and pepper

Start by shredding the cabbage. The easiest way to do this by hand is to cut the head of cabbage in half and then quarters, remove the core, and then finely shred sections of that quarter. Very much the same way you would cut cabbage when making sauerkraut at home.

Next, remove the kale leaves from the stalks. Just rip them off with your hands and stack them up for easy cutting.

Related:  The Best German Sauerkraut You Will Ever Eat

kale leaves being thinly shredded on a wooden cutting board

The stalks can be kept and frozen for use in smoothies, veg stock etc. You can even dice them up and cook them in a stir fry!

For the carrot, I use a Japanese mandolin (the Benrinner mandolin to be exact) to create a perfect julienne carrot. While you can do this by hand, for most home cooks julienning carrot with a mandolin slicer is the easiest.

The onion is simply peeled, cut in half and then thinly sliced.

Mix all the cut up vegetables in a big bowl, and mix the kale slaw dressing in with your hands. Easy peasy eh? Really though, while the recipe may seem lengthy, once you actually get down to it, it doesn’t take much more then fifteen minutes to throw together.

kale slaw mixed in a steel bowl without dressing

Sprinkle the kale slaw with chopped parsley and salt and pepper to season, and then refrigerate for 20 minutes before serving.

As mentioned above, you can easily prepare this kale slaw a day in advance and keep it in the fridge until serving. Refrigerated the kale slaw should last for three or four days before starting to go really soggy.

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A simple kale slaw ready o be served at a family bbq or potluck
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5 from 10 votes

Kale Slaw (With A Creamy Lemon Garlic Dressing)

A crunchy and flavor packed kale slaw recipe dressed with a creamy, lemon and garlic dressing. Perfect as a side dish to BBQ meats, fried chicken, or lobster!
Course Salad
Cuisine Canadian
Keyword kale and cabbage slaw, kale slaw dressing, veggie based meals
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 1021.1kcal
Author Chef Markus Mueller

Ingredients

Creamy Kale Slaw Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced
  • 1/2 lemon juiced or 1 tbsp white wine vinegar
  • 2 tbsp chopped chives
  • Salt and pepper

Kale Slaw

  • 1 large bunch kale leaves removed from the stalks and shredded
  • 1/4 head green cabbage shredded
  • 1 large carrot julienned
  • 1/2 red onion julienned
  • 1 tbsp Parsley optional
  • Salt and pepper

Instructions

For the Kale Slaw Dressing

  • Mince up the garlic, and measure out all the dressing ingredients.
  • Mix the Greek yogurt, mayo, lemon juice, dijon, chopped chives, together in a bowl.
  • Taste the kale slaw dressing and adjust the seasoning with salt and fresh cracked pepper. Refrigerate until ready to use/

Kale Slaw

  • Start by shredding the quarter head of cabbage. Cut the head into quarters, and remove the core before shredding it.
  • Shred the kale by removing the kale leaves from the stalks and then thinly slicing the leaves with a knife.
  • Julienne the carrot either by hand, or with a mandolin slicer.
  • Peel the red onion, cut it in half, and then julienne it by very thinly slicing it with a chefs knife.
  • Mix all the cut up vegetable in a big bowl, and mix the kale slaw dressing in until properly coated.
  • Sprinkle the kale slaw with chopped parsley and salt and pepper to season, and then refrigerate for 20 minutes before serving.

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A crunchy and flavor packed kale slaw recipe, dressed with a creamy lemon and garlic dressing. Perfect as a side dish to BBQ meats, fried chicken, or lobster! #kaleslaw #kale #bbq #sidedishes

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16 Comments

  1. this looks delicious! love kale slaws! and it sounds perfect with lobster! YUM

  2. Jessica Formicola

    That creamy lemon garlic dressing sounds ahhh-mazing!

  3. I usually eat kale with a lemon/olive oil/mustard dressing, but have to say that this creamy version with added garlic sounds amazing – will be trying it asap!

  4. Jacque Hastert

    This homemade dressing sounds simply amazing! I love almost anything with kale, so I know this will be great!

  5. We have been eating a lot of Kale lately!! This slaw sounds amazing … of course it has lemon dressing so that is a BONUS all on it’s own! Thanks!

  6. I love the freshness of this salad and that dressing sounds very yummy. This may be lunch tomorrow. Just need to get out and get some of these ingredients!

  7. Yum! This sounds great! Thanks for sharing!

  8. My kale is flourishing in my garden now, and this slaw is a perfect way to use it! Love that garlic-lemon dressing!

  9. I love the idea of combining kale with cabbage in a slaw. Your creamy dressing looks delicious!

  10. This is a perfect BBQ side dish, and a great way to sneak some kale into my family’s meal!

  11. Such a dreamy salad! Bonus that it can be prepped the day before leaving plenty of time for those other last minute bbq sides.

  12. I’m always looking for a new coleslaw recipe, such a great summer staple. This sounds delicious, I will definitely try it at my next bbq!

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