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This Crunchy Kale Slaw is the perfect salad for the holidays, a big get together or a weeknight meal. You will love the mixture of kale, radicchio, brussels sprouts and cabbage in this slaw that is tossed with a light lemony dressing, sliced almonds, dried cranberries and Parmesan cheese.
I love an easy salad recipe especially slaw recipes. It really is the perfect side dish for weekday meals, bbqs or a holiday menu. We love making this Crunchy Kale Slaw, Malfouf Salad, Easy Mango Cabbage Coleslaw, Creamy Coleslaw or this Easy Coleslaw Recipe.
I use today’s Crunchy Kale Slaw in so many ways from adding it alongside a main meal like this cozy Slow Cooker Pot Roast to topping this Air Fryer Cod with it in tacos, or to these Slow Cooker Cuban Pork Rice Bowls.
This kale slaw recipe is a nice twist on classic coleslaw. You really can’t beat a crunchy slaw. What I love most about today’s coleslaw recipe is the mixture of the kale, cabbage, radicchio and shaved brussels sprouts together.
If you want to serve this salad as a main meal you could add chickpeas or white beans, Mediterranean Salmon, Mediterranean Baked Turkey Meatballs or this Greek Lemon Chicken on top the salad.
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- Greens: This slaw uses lacinato kale leaves but you can use any kale of your choice. I like to thinly chop it because it is easier to eat in the slaw that way.
- Vegetables: The vegetables in this slaw are shaved brussels sprouts, red cabbage and radicchio. Make sure to thinly slice everything equally to help create a better slaw!
- Cheese: I added Parmesan cheese to this salad. You can use freshly shaved Parmesan cheese or you can buy pre-shredded to save time.
- Dried Fruit & Nuts: The dried fruit and nuts add nice crunch to the salad and sweet flavor. I used dried cranberries and sliced almonds. You could sub in pine nuts or walnuts and dried raisins or dried apricots for the cranberries.
- Dressing: The dressing is a light lemony olive oil dressing using extra virgin olive oil, lemon juice and honey.
Recipe Modifications
- Spices: Adding spices to this simple salad will take it to the next level. I especially love adding sumac, za’atar, celery seed, Italian seasoning, crushed red pepper or paprika.
- Dressing: I like to use a light lemony dressing for this slaw but there are a lot of great options. Some I like are this Creamy Dill Sauce, Coleslaw Dressing, Apple Cider Vinegar Dressing or this Honey Mustard Dressing. Also greek yogurt is a nice way to make a healthier creamy dressing.
- Dried Fruit: I added dried cranberries to this slaw. Other dried fruit options I like are dried apricots, apples, pineapple, raisins or prunes for a hint of sweetness.
- Cheese: I like the shaved Parmesan cheese in this salad because it is light with a slight tangy flavor to it. There are a lot of nice options including feta or goat cheese, mozzarella or blue cheese.
- Kale: You can use whatever kale you like curly kale, lacinato kale, dinosaur kale or tuscan kale.
- Nuts: I love adding nuts or seeds to salads. This salad uses sliced almonds but you could also use pecans, walnuts, sesame seeds, pumpkin seeds, sunflower seeds or pine nuts.
You also might like this Greek Cabbage Slaw or this Maroulosalata (Greek Lettuce Salad).
How to Make Kale Slaw
Step 1: Mix Vegetables with Kale: Chiffonade the kale then use a mandoline to shave the brussels sprouts, radicchio, and cabbage. Transfer to a large bowl.
Step 2: Create Dressing: In a mason jar mix together the olive oil, lemon zest and juice, agave or honey, salt and pepper.
Step 3: Add Dressing and Serve: Pour the dressing over the slaw and gently toss.
Taste and season with additional salt and pepper then add in the Parmesan, cranberries, and almonds. Toss well to combine.
If you like brussels sprouts salad you also might like this Shaved Brussels Sprouts Salad, Brussels Sprout Slaw or this Brussels Sprout Apple Goat Cheese Salad.
Storage Tips
Store the salad in an airtight container for up to 4 days. I suggest adding more dressing when you are ready to serve as the dressing can soak into the salad. I also like to add more fresh herbs in to freshen the salad up.
Recipe FAQ
Make sure to remove the tough stems, chop the leaves finely. If you like your kale to be softer you can massage them with a bit of oil, lemon juice, or dressing to soften them.
Yes you can! It holds up well and it actually tastes better after sitting for a few hours, allowing the flavors to meld and the kale to soften further.
If you massage the kale with olive oil and lemon juice along with a touch of sweetness like honey or the dried fruit this should help the bitterness.
More Slaw Recipes
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Crunchy Kale Slaw
Ingredients
- 1 bunch lacinato kale leaves, stems removed, chiffonade
- 6 ounces shaved brussels sprouts
- 1/2 small head radicchio, shaved
- 1/2 head cabbage, red or green will both work as will Savoy which we used here, shaved
- 1/2 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 1-2 tablespoons agave nectar or honey, optional – to taste – helps with radicchio bitterness
- Sea salt and freshly ground black pepper, to taste
- 1/4 cup shaved Parmesan (vegan if desired – we use Violife or you can leave the cheese out}
- 2/3 cup dried cranberries
- 2/3 cup sliced almonds
Instructions
- Chiffonade the kale then use a mandoline to shave the brussels sprouts, radicchio, and cabbage. Transfer to a large mixing bowl.
- In a mason jar mix together the olive oil, lemon zest and juice, agave or honey, salt and pepper.
- Pour the dressing over the slaw and gently toss.
- Taste and season with additional salt and pepper then add in the Parmesan, cranberries, and almonds. Toss well to combine.
Notes
- Store the salad in an airtight container for up to 4 days. I suggest adding more dressing when you are ready to serve as the dressing can soak into the salad. I also like to add more fresh herbs in to freshen the salad up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
