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Kale-Slaw (see dressing recipe above) (recipe from "Let Them Eat Vegan"

I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!
Course Salad


  • 1 small to medium-size apple cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice
  • 2 1/2 - 3 cups julienned kale leaves cut/torn from stems and stems discarded (see note)
  • 1 1/2 cups grated carrot
  • 1 cup very thinly sliced or julienned fennel
  • 1/4 cup cranberries or raisins
  • 2/3 - 3/4 cup Creamy Curried Almond Dressing or more, if desired; recip follows
  • 2 to 4 tbsps sliced or chopped raw almonds (optional)
  • Extra salt and pepper to taste


  • Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds (if using( and extra salt and pepper, if desired. Makes 5 1/2 – 6 1/2 cups.


Kale salads can be quite versatile. Try another thick, creamy nut- or seed-based dressing, such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing, or DJ’s Hummus Salad Dressing. The key is to coat the leaves nicely, and let the salad sit for a few minutes before serving.
Savvy Subs and Adds:
– If fennel isn’t your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients.
– If you aren’t sure if you’ll like this much kale in the salad, try starting with 2 to 21⁄2 cups, making up the difference with extra grated carrot or fennel.
– Other veggies you can consider adding include chopped or finely sliced cucumber, red bell pepper, cherry tomatoes, grated beet (“pretty in pink” salad, anyone?). Or try some zucchini ribbons: Use a vegetable peeler to make thick ribbons—these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.