Crunchy Kale Slaw – A Simple and Tasty Way to Get Your Veggies

If you are anything like me, you have a few go-to vegetables that make up most of your vegetable intake. I love broccoli, so that is what I cook the most. As for on-the-go snacking, I usually stick with carrots. There are plenty of other vegetables that I like, but I don’t eat them as regularly as I should… and then there are those veggies that are good for me, but aren’t really favorites (think Brussels sprouts).

Crunchy kale slaw is a great way to increase the variety of vegetables that you eat in a quick and easy recipe. This is a recipe that you can easily modify to use veggies that are in season in your area.

Start with a variety of leafy greens and raw crunchy vegetables. For our mix, we used green cabbage, red cabbage, kale, spinach, carrots, Brussels sprouts, and broccoli. Some other ideas include: chard, collard greens, cauliflower, kohlrabi, bok choy and jicama.

Using your food processor, shred your leafy greens and veggies (if you don’t think that your food processor can properly shred the leafy greens, you may prefer to chop those with a knife).  Put the crunchy kale slaw into a large zip-top bag and store it in your fridge.

When you are ready for a veggie fix, just scoop some of the slaw into a bowl, and add your favorite dressing.

If you don’t want to feel like you are eating the same old slaw every day, change it up a bit by using different dressings and adding some “extras,” like diced tomato, mushroom, cucumber and/or bell pepper to the basic crunchy kale slaw. To really kick it up a notch, try tossing in some cranberries, raisins, dried blueberries, sunflower seeds and/or almond sliver.

If you are looking for a great salad dressing, I really like the Easy Cole Slaw Dressing  from (we make it with low-fat mayonnaise and use about 1/2 of the black pepper called for in the recipe).

Crunchy Kale Slaw
  • ½ head green cabbage
  • ½ head red cabbage
  • 1 bunch kale
  • 1 bag fresh Brussels sprouts
  • 1 bunch fresh spinach
  • 1 bunch carrots
  • 2 bunches broccoli
  1. Using a food processor, shred all of the leafy greens and crunchy vegetables and store in a zip-top bag in the fridge.
  2. When you are ready for a veggie fix, just scoop out a serving of the basic slaw, and then add your favorite dressing and any other toppings you want (such as tomato, mushrooms, cucumber, dried cranberries, blueberries, raisins, sunflower seeds, slivered almonds, etc.)
If your food processor cannot properly shred the leafy greens, you may want to chop those with a knife.


What will you put in your crunchy kale slaw?




  1. says

    I’ve been wanting to try kale, it seems to be a popular veggie and very healthy. I love the idea of just storing it so it’s always ready, it takes too much prep time to have to make a salad every time you want to eat it. Looks like tasty recipes here, I look forward to trying it out!
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  2. says

    This sounds great! I mostly use kale in smoothies since my kids don’t like it, but mixed in with all these other veggies they might not notice…

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