Best 16 Kale Slaw Recipes

EASY KALE SLAW

Steps:

• Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
• Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.

KALE SLAW

Steps:

• Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

KALE SLAW WITH PEANUT DRESSING

Steps:

• Toss kale, bell pepper, and carrots in a large bowl.
• Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.
• Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped.

SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW

Steps:

• For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
• For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
• To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
• Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.

CILANTRO-LIME KALE SLAW WITH SEEDS

Steps:

• In a blender or food processor, combine yogurt, jalapeño, cilantro, oil, honey, lime zest and juice, and 1/2 teaspoon and process until smooth.
• Transfer to a large bowl and toss with cabbage, kale, and carrot; season to taste. Sprinkle with seeds, toss to combine, and serve. Slaw can be transferred to an airtight container and refrigerated for up to 5 days.

KALE, CABBAGE AND BROCCOLI SLAW RECIPE - (4.5/5)

Steps:

• Place the cabbage, kale, broccoli, dill pickles, and golden raisins in large salad or mixing bowl; set aside. Place the mayonnaise, sour cream, pickle juice, celery salt, black pepper, and honey in a medium-size mixing bowl and whisk until completely combined. Pour the dressing over the salad and toss until fully coated.

WINTER SLAW OF KALE AND CABBAGE

Steps:

• In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.
• prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
• For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
• Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

KALE AND BRUSSELS SLAW WITH QUINOA

Steps:

• In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
• Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
• Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

TRADER JOE'S KALE AND BROCCOLI SLAW SALAD WITH CHICKEN COPYCAT RECIPE - (3.9/5)

Steps:

• Combine all of the Sweet and Spicy dressing ingredients into a big bowl. Mix with a whisk. Taste and season accordingly. Set aside. Assemble the salad. Toss chopped kale, broccoli slaw, and green cabbage together. Add in the chicken, the cranberries, and the sunflower seeds. Drizzle the dressing on top and toss it all together. Let the salad sit for 30 minutes or so to allow kale to soften. This recipe originally appeared on Snack Therapy as Kale and Broccoli Slaw Salad with Chicken: Copycat Recipe.

DELI KALE SLAW (VEGAN FRIENDLY)

Steps:

• Place the prepared vegetables in a large salad bowl. Toss.
• Whisk together the dressing ingredients and pour over the kale mixture.
• Stir well. Cover and refrigerate until ready to serve.

KALE SLAW WITH PEANUT DRESSING

Steps:

• Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl. Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

KALE SLAW WITH CURRIED ALMOND DRESSING

Steps:

• I start by making the dressing first in a high speed blender until smooth, then mixing it throughly with the kale to help soften it. The dressing includes the almond flour, vinegar, maple syrup, water, garlic, mustard, salt, pepper and curry powder.
• After the kale has been mixed with the dressing, toss the remaining ingredients with the kale. It is better if it sits a while before eating so the flavors can blend, but it is not essential. If you cannot find ground almond flour, you can use raw whole almonds but it will take more powerful blending to make it into a smooth and creamy dressing.

TIMESAVER KALE SLAW

Steps:

• Whisk balsamic vinegar, olive oil, honey, and lime juice in a large bowl. Add coleslaw mix, baby kale, red onion, and sunflower seeds; toss to combine. Season with salt and pepper.

TUSCAN KALE CAESAR SLAW

Steps:

• Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
• Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
• Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

KALE SLAW

Steps:

• 1. I use about 10-20 leaves of Russian Kale from our garden, but any Kale will do. I'd say the volume is about 8-12 cups of chopped kale, so judge accordingly if you buy the kale in a market. Chop to about 1/2"x1" pieces. Then add carrot and onion in a large bowl.
• 2. Fresh squeeze the juice of one good-sized orange and lemon. Mix and add to the greens and veggies. Use your hands to rub the orange and lemon juices into the kale leaves. Add salt and pepper to taste.
• 3. You can stop here if you like, it is surprisingly quite fresh tasting and delicious!
• 4. Add the candied pecans (slightly chopped) and craisins. Mix well. You can stop here and serve a very delicious salad.
• 5. Add the bacon. This ingredient is optional, I only occasionally add it, and even sometimes use the "Real Bacon" (purchased in a jar found in the salad condiment aisle) so I don't have to cook anything.
• 6. Combine the mayonnaise and olive oil (I shake it in a 1/2 pint canning jar with lid). Add and mix well to coat all ingredients.
• 7. Refrigerate until serving. This can be made several hours ahead of time. One of a very few fresh green salads that can be leftover and eaten the next day!

KALE SLAW

Steps:

• Toss kale with carrot, orange juice, lemon juice, salt, and black pepper in a large salad bowl, using your hands to rub orange and lemon juice into kale leaves. Let stand a few minutes to absorb flavors.
• Fill a bowl with ice water. Bring a saucepan of water to a boil and stir onion into boiling water; cook just until starting to soften, 15 to 30 seconds. Drain and immediately immerse onion in ice water. Drain ice water, blot onion dry on paper towels, and add to kale. Stir bacon, mayonnaise, and olive oil into kale mixture and toss to coat. Can be made several hours ahead of time and refrigerated until serving time.