Kale Slaw Recipe with Poppy Seed Dressing
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My Kale Slaw is a colorful mix of shredded curly kale, crunchy purple cabbage, and sweet, crisp carrots, with dried cranberries and slivered almonds. It’s all tossed in my homemade poppy seed dressing, which is sweet and tangy with just a little mayo.
Sheila’s Recipe Snapshot
True confession: it took me a while to warm up to kale. I think it was more of a texture thing, but eating it raw was the key for me, and this salad is what turned me into a fan.
It’s a lighter take on mayo-heavy coleslaw, and unlike most salads, it holds up in the fridge, so leftovers are still good for days.
Ingredient Notes for Kale Slaw with Poppy Seed Dressing
- Curly kale | Curly kale is what I use. It holds up well and stays crunchy, even after it’s dressed.
- Purple cabbage| Purple cabbage is a little sweeter and softer than green cabbage, and it adds so much color!
- Carrots | Shredded carrots add a sweet crunch.
- Dried cranberries | They add a pop of sweetness. Golden raisins work too.
- Almonds | For crunch. You can swap in pecans or sunflower seeds.
- Poppy seed dressing | I use my homemade poppy seed dressing. It’s sweet and tangy, with just 1½ tablespoons of mayo in the whole batch.
- Kosher salt | A little salt balances the sweetness of the dressing and helps tame kale’s bitter edge.
How to Make Kale Slaw Recipe
STEP 1 | Chop the kale
Drain the curly kale leaves in a colander or place them in a salad spinner to eliminate all the excess water. That way, the salad doesn’t water down your flavor-packed dressing.
Chop the kale into small pieces or pulse in a food processor until the desired size. If you’re using a food processor, do it in batches to keep a good texture and size. Then, place the chopped kale in a large bowl and set it aside. Don’t tear the kale, it simply won’t look as lovely in the bowl.
STEP 2 | Add other ingredients
Add the shredded cabbage, carrots, dried cranberries, and almonds. Gently toss the salad together to combine all those crisp and colorful flavor profiles.
STEP 3 | Toss in the dressing
Grab your favorite poppy seed dressing and pour it all over the top of the colorful salad. Toss with a rubber spatula or salad tongs until the salad is well coated. Don’t forget to season the salad with salt and pepper to taste.
STEP 4 | Chill or serve
Cover and chill the slaw for about an hour before serving, which is how I like it best. It’s fine to serve right away, too. Unlike many salads, this kale slaw holds up well in the refrigerator for up to 4 days, so you get to enjoy it longer.
Recipe Success Tips
Storage Tips
Store leftover kale slaw in an airtight container in the refrigerator for up to 4 days. It holds up well, even after it’s dressed.
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Frequently Asked Questions
Not quite. Classic coleslaw is mostly shredded cabbage in a creamy, mayo-based dressing. This kale slaw uses chopped curly kale as the base, with a little purple cabbage and carrots for crunch, dried cranberries and almonds, and a sweet poppy seed dressing with just a touch of mayo.
Pairing it with a sweet dressing like poppy seed helps a lot. A little kosher salt also tames the bitterness, and letting the slaw sit for about 30 minutes softens the kale. There’s no need to massage it first. The dressing does that work for you.
Kale holds up much better than lettuce, so it won’t turn soggy, but it will soften a little as it sits. That’s one reason I like to chill it first.
Looking For More Kale Salad Recipes?
If you like this one, try my Kale Cabbage Chicken Salad with Thai Peanut Vinaigrette, which is a meal all by itself, or my Ultimate Chopped Kale Salad. My Autumn Salad with Butternut Squash and Kale is another favorite.
Toppings
A few of my favorite add-ins:
- Sprinkle a little feta cheese on top.
- Add diced sweet apples for even more crunch.
What to Serve With Kale Slaw
Make it a complete meal by pairing this Crunchy Kale Salad with The Best Grilled Salmon or Grilled Shrimp on the Barbie. A side of Mashed Sweet Potatoes or Roasted Carrots with Honey will add just the right sweetness to the table as well.
It’s also a fresh, crunchy side for my Blackstone Philly Cheesesteak sandwiches, or set it out alongside my Asian Slaw with Egg Roll Crackers for a potluck.
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Kale Slaw
Ingredients
- 4 cups curly kale shredded and chopped
- 1 cup purple cabbage shredded
- ½ cup carrots shredded
- ½ cup dried cranberries
- ¼ cup slivered almonds
- 1 cup poppy seed dressing
- ½ teaspoon kosher salt
Instructions
- Remove tough ribs from the kale and place the leaves in a colander. Rinse under cool running water and drain (or use a salad spinner).
- Chop the kale into small pieces or pulse in a food processor (in batches) until the desired size.
- Empty the chopped kale into a large bowl and add the shredded cabbage, carrots, dried cranberries, and almonds. Toss gently to combine.
- Pour the poppy seed dressing on top and toss again until the slaw is coated. Season with salt to taste.
- Serve immediately, or cover and chill for about 1 hour before serving. Keeps well in the refrigerator for up to 4 days.
Notes
- Don’t skip the Kosher or sea salt because it helps diminish the kale’s bitter flavor.
- If you prefer a slightly softer texture, allow the salad to sit for about 30 minutes.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
