Vegan Kale Slaw

Why You’ll Love This Recipe

This Vegan Kale Slaw is not only a healthier alternative to the classic slaw, but it also offers a great blend of textures and flavors. The kale provides a hearty, nutrient-packed base, while the cabbage and carrots add crunch and sweetness. Tossed in a rich, creamy dressing made from plant-based ingredients, this slaw is a delicious addition to any meal, and it’s also a great dish for picnics or BBQs. It’s quick to make, customizable, and full of vibrant colors that make it as fun to eat as it is to prepare.

Ingredients

• 3 cups curly kale, chopped

• 2 cups shredded cabbage (green or purple)

• 1 cup shredded carrots

• 1/4 cup red onion, thinly sliced

• 1/4 cup sunflower seeds (optional, for crunch)

For the dressing:

• 1/4 cup tahini

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tbsp Dijon mustard

• 2 tbsp olive oil

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, combine the chopped kale, shredded cabbage, shredded carrots, and red onion.

2. In a small bowl or jar, whisk together the tahini, apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.

3. Pour the dressing over the vegetables and toss well to combine.

4. If using, sprinkle the sunflower seeds on top for added texture.

5. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.

6. Serve chilled or at room temperature.

Servings and Timing

• Servings: 4-6

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• For extra crunch, add in sliced almonds, pumpkin seeds, or crushed nuts.

• You can swap the tahini with cashew butter or almond butter for a different creamy texture.

• Add a little spice by tossing in a pinch of red pepper flakes or a small amount of hot sauce in the dressing.

• If you prefer a tangier flavor, increase the amount of apple cider vinegar or add a squeeze of lemon juice.

Storage/Reheating

• Store leftover slaw in an airtight container in the refrigerator for up to 2 days.

• The slaw can be served cold or at room temperature. If storing for later, keep the sunflower seeds separate and add them just before serving to maintain their crunch.

FAQs

1. Can I use another type of green in place of kale?

Yes, you can substitute kale with collard greens, spinach, or even arugula for a different flavor and texture. However, kale holds up well in salads and keeps its structure longer.

2. Is this vegan slaw gluten-free?

Yes, this Vegan Kale Slaw is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

3. Can I make this slaw in advance?

Yes, this slaw can be made ahead of time. In fact, letting it sit for 10-15 minutes or even a few hours in the fridge allows the flavors to develop and meld together beautifully.

4. Can I use a store-bought dressing?

While store-bought vegan dressings can work, making your own allows for better control of the ingredients and freshness. This homemade tahini dressing is easy to make and enhances the overall flavor of the slaw.

5. How do I make this slaw spicier?

To add a bit of heat, try incorporating red pepper flakes, jalapeño slices, or a dash of hot sauce into the dressing.

6. How do I chop the kale for slaw?

To prepare kale, remove the stems, chop the leaves into thin strips, and massage them with a little olive oil or lemon juice to soften them up before mixing into the slaw.

7. Can I use purple cabbage instead of green cabbage?

Yes, purple cabbage works great and adds a beautiful pop of color to the slaw. It also has a slightly sweeter taste than green cabbage.

8. Is this slaw kid-friendly?

Yes! The sweetness from the maple syrup and the creaminess from the tahini make this slaw appealing to kids. You can reduce the amount of onion or adjust the seasoning to make it milder for younger taste buds.

9. Can I add fruit to this slaw?

Absolutely! Adding fruits like apples, pears, or dried cranberries can introduce a delightful sweetness that pairs well with the savory dressing.

10. Can I make this slaw without tahini?

Yes, you can substitute tahini with other nut butters (like almond or cashew butter) or a combination of olive oil, lemon juice, and mustard for a lighter dressing.

Conclusion

This Vegan Kale Slaw is a light, flavorful, and nutritious dish that’s perfect for any occasion. The combination of kale, cabbage, and carrots provides a satisfying crunch, while the creamy tahini dressing adds a rich, tangy flavor. Whether you serve it as a side dish, bring it to a BBQ, or enjoy it on its own, this slaw is sure to be a crowd-pleaser. Plus, it’s quick to make, customizable, and full of plant-based goodness!

Vegan Kale Slaw

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The Vegan Kale Slaw is a healthy, vibrant dish made with kale, cabbage, and carrots, all tossed in a creamy, dairy-free tahini dressing. It’s a perfect side dish or light meal that’s full of flavor and crunch.

• Author: Laura
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4-6 servings
• Category: Side Dish, Salad
• Method: No-cook
• Cuisine: Vegan, Gluten-Free

Ingredients

1. 3 cups curly kale, chopped
   
   2 cups shredded cabbage (green or purple)
   
   1 cup shredded carrots
   
   1/4 cup red onion, thinly sliced
   
   1/4 cup sunflower seeds (optional, for crunch)
   
   For the dressing:
   1/4 cup tahini
   
   2 tbsp apple cider vinegar
   
   1 tbsp maple syrup
   
   1 tbsp Dijon mustard
   
   2 tbsp olive oil
   
   Salt and pepper to taste

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Instructions

In a large mixing bowl, combine the chopped kale, shredded cabbage, shredded carrots, and red onion.

1. In a small bowl or jar, whisk together the tahini, apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
2. Pour the dressing over the vegetables and toss well to combine.
3. If using, sprinkle the sunflower seeds on top for added texture.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.
5. Serve chilled or at room temperature.

Notes

• For extra crunch, add sliced almonds, pumpkin seeds, or crushed nuts.
• Swap tahini with cashew butter or almond butter for a different creamy texture.
• For a spicier version, add red pepper flakes or a dash of hot sauce to the dressing.
• Adjust the sweetness and tanginess by increasing the maple syrup or apple cider vinegar to your taste.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg