Vegan Kale Slaw Recipe

Square cropped image of the top view of two large white plates each loaded with a chopped kale, red cabbage and carrot slaw salad, with white sesame seeds sprinkled on top. Two small wood dishes, one with grated carrot and the other with sliced red cabbage, sit in top left corner while a third wood dish of white sesame seeds sits to the center-right of image.

This easy vegan kale slaw recipe is made with carrots and red cabbage, creating a beautifully colorful and delicious salad. Paired alongside a ginger, garlic, soy and sesame dressing, this slaw packs in flavor and nutrition!

Course Appetizer, Salad, Side Dish

Cuisine Vegan

Keyword Vegan kale slaw

Prep Time 30

Total Time 30

Servings Side Salads

Calories 87kcal

Equipment

Ingredients

Salad

7-8 cups kale , stems removed and chopped (1 bunch)
1 ½ cups carrots , shredded (2 large)
1 ½ cups red cabbage , thinly sliced (¼ head)
⅓ cup green onion , chopped

Dressing

2 tablespoons soy sauce (low sodium preferred*)
2 tablespoons tamari (low sodium preferred)
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons maple syrup
3 cloves garlic , minced
1 tablespoon ginger , minced
sesame seeds (to serve)

Instructions

Step 1: Prep Salad Vegetables

Wash a full bunch of kale and remove the large stems. I simply rip leaves off the stems.
7-8 cups kale
Slice the kale leaves very thinly and add to a bowl.
Massage the kale leaves until they turn a bright green color (this helps tenderize the kale, creating a better texture that is easier to chew).
Peel and grate carrots, then add to the large bowl with your kale.
1 ½ cups carrots
Thinly slice or shred red cabbage and thinly slice some green onion. Add these to the bowl with the kale.
1 ½ cups red cabbage, ⅓ cup green onion

Step 2: Prep Dressing

Finely dice or crush three garlic cloves. I like to use a garlic press when serving raw garlic so there are no large pieces.
3 cloves garlic
Finely mince or grate some ginger. I use the small edge of a box grater or a microplane to grate ginger.
1 tablespoon ginger
The garlic and ginger are raw and both have very strong flavors. If you’re unsure whether you want that much raw garlic or ginger in your salad, start by adding a smaller amount to the dressing – you can always add more later.
Add the prepared garlic and ginger to a small bowl or jar along with the other salad dressing ingredients: soy sauce, tamari, rice vinegar, sesame oil and maple syrup.
2 tablespoons soy sauce, 2 tablespoons tamari, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 2 tablespoons maple syrup
If using a jar, place the lid on and shake to combine. If using a small bowl, use a small whisk or fork to combine the ingredients.
Taste the dressing and adjust the ingredients and flavors to your liking.

Step 3: Toss and Serve

Pour the dressing over your salad base and toss to combine.
You can serve right away or let the slaw marinate in your fridge for a few hours before serving. Kale becomes more tender when it marinates.
Serve topped with sesame seeds if you like!
sesame seeds

Notes

*For a gluten free option, substitute the soy sauce for additional tamari or another gluten-free soy sauce alternative (ex. coconut aminos).

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition