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Kale Slaw | Life, Love, and Good Food

I’m slowly giving in to the kale kick. For a while now, my brain has been telling me that I should eat more of the “super” foods, but my tastebuds haven’t always thought it was such a good idea. Super foods like kale are loaded with vitamins A, C, and K, as well as fiber, calcium, and other minerals that are just plain good for you, so adding them to your diet can only be beneficial in the long run, right? After a couple of bad experiences with homemade green monster (kale) smoothies, I’d almost given up on this super food idea until I tried a couple of salads with kale as the base. I’ve never liked cooked “greens” so if I was going to add kale to my diet, it had to remain in the raw state (I think it’s one of those texture things for me!). One of the tastiest and easiest kale salads to make at home is Kale Slaw, a healthy substitute for regular mayonnaise-based cole slaw.

Kale Slaw | Life, Love, and Good Food

Kale Slaw is a mixture of shredded kale, purple cabbage, and carrots tossed with a homemade poppy seed dressing. To make this side dish more interesting, try tossing in a few dried berries or sunflower seeds. I’ve found that with the right flavor combinations, I actually enjoy kale! Wow! I must be a real grown-up now!


You might also enjoy this Kale Cabbage Chicken Salad with Thai Peanut Vinaigrette, which is another flavorful combination and is a meal all by itself.


kale slaw with purple cabbage, carrots, dried cranberries, and slivered almonds in a white bowl on a table.

Kale Slaw

Kale Slaw - kale, purple cabbage, and carrots tossed with homemade poppy seed dressing is a healthy alternative to traditional cole slaw.
3.73 from 11 votes
Prep Time 15 mins
Refrigerate 1 hr
Total Time 1 hr 15 mins
Course Salad
Cuisine American
Servings 8 servings
Calories 86 kcal


  • 4 cups curly kale shredded and chopped
  • 1 cup purple cabbage shredded
  • 1/2 cup carrots shredded
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1 cup poppy seed dressing
  • 1/2 teaspoon kosher salt


  • 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 until ready to serve. Keeps well in the refrigerator for up to 4 days.


Serving: 1gCalories: 86kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 3mgSodium: 84mgFiber: 2gSugar: 4g
Keyword cabbage, dried cranberries, kale
Tried this recipe?Let us know how it was.


Kale Slaw | Life, Love, and Good Food

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