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Winter Slaw of Kale and Cabbage

Annacia *


Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a small twist. Swap kale for lettuce for a healthier version then the salad in the zippy vinegar dressing.


★★★★★ 1 vote

25 Min
No-Cook or Other


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4 c
shredded kale, stems removed (4 ounces)
1 tsp
1 Tbsp
olive oil
4 c
shredded savoy cabbage
1 c
shredded purple cabbage
1 c
shredded carrot (2 medium)
3/4 c
packed finely snipped italian parsley (flat-leaf)
1/3 c
low fat mayonnaise (or regular if you prefer)
3 Tbsp
low fat sour cream (or regular if you prefer)
sliced green onion
1 Tbsp
white wine vinegar
1 Tbsp
snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 tsp
sugar ( use splenda)
garlic clove, minced
1/2 c
pepitas, toasted (pumpkin seeds)

How to Make Winter Slaw of Kale and Cabbage


  • 1In an extra-large bowl combine the kale, salt, and olive oil.

    Using your hands, rub the kale to help soften it and brighten its color
  • 2Rinse the kale in a colander under cool running water; drain well and return to the bowl.

    Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
  • 3For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic.

    Cover and process or blend to combine.
  • 4Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

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About Winter Slaw of Kale and Cabbage

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy

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