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Black bowl filled with asian kale slaw with carrot, kale and red cabbage in back

Vegan Kale Slaw with Sesame Ginger Dressing

This Asian kale slaw is a beautiful salad loaded with nutrition and flavour. Pair it with Marinated baked tofu for some plant-based protein.
Course Appetizer, Salad, Side Dish
Keyword Asian kale slaw, Vegan kale slaw
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings (8 if using as side dish/ appetizer)


  • Large bowl
  • Box grater
  • Cutting Board
  • Knife



  • 1 kale , bunch (about 7-8 cups chopped leaves)
  • 2 carrots , large (about 1 1/2 C, shredded)
  • 1/4 red cabbage (about 1 1/2 C, finely sliced/ shredded)
  • 1/3 C green onion , chopped


  • 2 tbsp soy sauce
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp sesame oil
  • 2 tbsp maple syrup
  • 3 cloves garlic , minced (or 1/2 tsp garlic powder)
  • 1 tbsp ginger , finely minced (fresh)
  • Sesame seeds , to serve


  • Remove the kale’s stems, wash leaves, and tear (or chop) into bite-sized pieces. Place into a large bowl and massage the leaves until they turn a bright, vibrant green.
  • Shred carrots and cabbage. Chop green onion and toss the green onion, carrot and cabbage with kale.
  • Whisk the sauce ingredients (except the sesame seeds) together to create the dressing and toss with the salad. Shaking the sauce together in a jar is a simple way to do this.
  • If possible, let it sit in the fridge for an hour or two before serving.
  • Top with sesame seeds and serve!