This simple Kale Slaw with Lemon-Garlic Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge. This simple Kale Slaw with Lemony Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge.

Don’t get me wrong, this Kale Slaw is delicious -but it’s is more about the idea than the recipe. The idea is to make a big batch of this kale slaw, on Sunday and use it daily during the week to top off things you are already making – tacos, avocado toast, buddha bowls, eggplant wraps ….even pizza!

A boost of nutrients all ready to go! Made with sturdy lacinato kale it …actually holds up in the fridge for 4 days. I know, it’s hard to believe, but try it and see. Kind of amazing actually!

Instead of thinking of this a “salad” which of course you could,  I like to think of this as a condiment like salsa or pickled onions. But this condiment is packed full of nutrients. And the fact that it is all ready to go will mean that you will absolutely use it more during the week. Keeping the dressing simple and basic will allow you to use it on a huge variety of meals.

Here I’ve tossed the slaw with a tangy Lemon Dressing but with one little twist (of course). I’ve roasted the lemons first. Optional, but tasty! Roasting (or grilling) the lemon intensifies both sweetness and sourness giving the lemon juice a huge burst of flavor. It is NOT absolutely necessary, but a fun option if you have time.

Olive oil, lemon, garlic, salt, pepper and chili flakes- a very simple dressing that pairs well with so many things!

How to make Kale Slaw

Step one: Remove the thick stems and stack the leaves.

Everyday Kale Salad with simple Lemon Dressing can be made ahead, then used DAILY to top off tacos, wraps, buddha bowls, burgers, and even pizza during the week! Vegan and Gluten Free, this amazing kale slaw keeps for up to five days in the fridge. Meal Prep Savior! #kale #kalesalad #kaleslaw #mealprep #everydaysalad #kale #simplesalad | www.feastingathome.com

Thinly slice into ribbons.

Finely slice the cabbage and red onion and add it to the mix.

Step two: Make the Lemony Dressing and toss with the greens. 

This simple Kale Slaw with Lemony Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge.

Step three: Add seeds and fresh herbs.  Here I’m using pumpkin seeds and parsley but use what you like!

Optional Kale Slaw Additions:

  • seeds: pumpkin, sunflower, hemp
  • nuts: pecan, almonds, walnut, hazelnuts
  • avocado: add when serving the salad
  • tomatoes
  • radishes
  • carrots 
  • cucumber 
  • sprouts or microgreens: add when serving
  • tender herbs: flat-leaf parsley, basil, cilantro, tarragon, dill

This simple Kale Slaw with Lemony Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge.

How to store Kale Slaw

Store the kale slaw in the fridge in a sealed container to use throughout the week.

This simple Kale Slaw with Lemony Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge.

Other Kale Recipes you may enjoy:

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This simple Kale Slaw with Lemony Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge.

Lemony Kale Slaw


Description

This simple Kale Slaw with Lemony Dressing can be made ahead, then used throughout the week to top off tacos, wraps, buddha bowls, burgers, and even pizza. An easy way to get in your dark leafy greens.  Vegan and Gluten-Free, this amazing kale slaw keeps up to 4 days in the fridge.


Ingredients

Scale
  • 1 bunch lacinato kale
  • ½ small head purple cabbage, shredded or thinly sliced
  • ¼ of red onion, very finely sliced ( see notes)
  • ¼ cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives
  • ¼ cup olive oil
  • 1/41/2 teaspoon salt
  • juice from 12 small lemons  – try roasting them first, see notes!
  • 2 garlic cloves finely minced (use a garlic press)
  • pepper and chili flakes to taste
  • Optional seeds for sprinkling – hemp, sunflower , pumpkin seeds

Instructions

  1. Remove (cut) thicker stems from the kale, then stack the leaves. Slice them thinly into ribbons and place in a large bowl. Slice the cabbage thinly and add to the bowl. Slice the red onion thinly and add to the bowl.
  2. Add the olive oil, salt and minced garlic cloves, give a good toss (or feel free to massage with your fingers). Add lemon juice to taste. You want the salad to taste tangy and flavorful!
  3. Season with pepper and chili flakes to taste. Add any fresh herbs or seeds or optional additions (see post body)
  4. Store in a sealed container in the fridge for up to 4 days!

Notes

For a boost of lemon flavor, try roasting or grilling the lemons. Cut them in half and place them open side down on the grill or on a parchment-lined sheet pan for 25 minutes in a 425F oven. They should darken.

Let them come to room temperature and squeeze into the salad. The flavor will be slightly more intense, so add conservatively, adding more to taste.  Sweet and sour!

If sensitive to onions, after slicing, soak in salted water for 15 minutes, drain. This will take the bitterness out.

Nutrition

  • Serving Size:
  • Calories: 77
  • Sugar: 1.7 g
  • Sodium: 85.4 mg
  • Fat: 7.1 g
  • Saturated Fat: 1 g
  • Carbohydrates: 3.9 g
  • Fiber: 1 g
  • Protein: 0.7 g
  • Cholesterol: 0 mg

Keywords: vegan kale slaw, kale slaw, kale salad, lemony kale slaw, vegan kale slaw, roasted lemon dressing,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. One of our favorite kale salads! Love lacinato kale. I use red cabbage, basil, pumpkin seeds and dried cranberries for our salad. The roasted lemon was an added treat. Delicious! I love dressings that don’t contain vinegar. Thank you for a keeper!

  2. I loved the dressing, esp. with the roasted lemon. Could you possibly collect your salad dressing in one file? It would be so helpful 🙂

  3. I absolutely loved this recipe and spent a happy week feasting on it. Used ingredients I had on hand – curly kale, Chinese cabbage and lots of mint in my herb mix. Yum. I want to make a version for a friend allergic to citrus. Could I replace the lemon with a vinegar of some sort in their portion? Thanks Sylvia

  4. I followed this to the letter, including roasting the lemons, and it truly was delicious – and yes amazingly it does hold up in the fridge quite well, fantastic for busy weeknights.

  5. I’ve made this salad everyday since I found it! The sweetness of the lemons after roasting are incredible and so unique!

  6. This is soOo Good! My husband also is a huge fan and he typically doesnt like any sort of kale salad! Have made a big batch two weeks in a row! 2nd time around I left out the onions (personal preference)