This make-life-simple Everyday Kale Slaw with a simple lemon dressing is vegan and gluten-free and is designed to be made ahead for the busy workweek. It keeps 4-5 days in the fridge and be used daily to top tacos, buddha bowls, burgers, even pizza!
Place all slaw ingredients in a big bowl – kale, cabbage, onion, herbs. Toss well.
Add the oil, lemon juice, minced garlic and a generous amount of salt and pepper. Add chili flakes to taste. Toss well. Taste and adjust the salt and lemon. You want the salad to taste tangy and flavorful! Store in a sealed container in the fridge for 4-5 days!
For a boost of lemon flavor, try roasting the lemons. Cut them in half and place them open side down 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, with a delicious sweetness. Sweet and sour!