Raw Kale Slaw

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I’ve gotta say, this raw kale slaw totally beats cabbage slaw any day. There’s a similarity in the flavors, but the kale has a lovely softness that you’ll never achieve with cabbage.


We've got kale coming up in the garden, so we’ll be having at least one kale dish a week through the summer. (I know it’s strange, our seasons are opposite most of yours... It’s November now and it’s just starting to feel like summer!)


This is a super easy dish. Another one that I just toss together in the moment without worrying about specific measurements. If you aren’t used to ‘cooking by feeling’, just give it a try and trust yourself. This is a great recipe to start with.


Many great discoveries in the kitchen have been made when I was relaxed and willing to be adventurous. (I’ve also had my share of total bombs, but hey, it’s just one meal and life goes on!)


Thinly sliced green apple sticks also go great here. Also try cranberries instead of raisins.


I recommend using tender kale. I used young leaves of Russian Red and Siberian Kale from my garden. Lacinato Kale is my all time favorite. However, my Lacinato plants are still babies. (It seems to grow much slower than the other varieties.)


The trick to great kale is to clean and ‘de-bone’ each leaf. Or to slice it so thinly you don't notice the small stems. I rinse each leaf separately under the tap to make sure I get all of the dirt and catch any clusters of aphids or other little bugs that might be lurking in the curly leaves. Then I cut out the stems, like this:



Or like this (folded in half first)...


When using raw kale in a recipe, I do a final rinse of the de-stemmed leaves and then spin them in a salad spinner to remove any excess water. (If you were going to cook the kale, these last steps aren't necessary.)


Remember that large bunches of greens end up being a lot less once prepared. This is also true here, even though you aren’t cooking the kale.


By the way, raw kale could definitely go in the category of superfoods. You can feel good knowing you are deeply nourishing your body as you enjoy this fresh and super-easy salad. As a plus, this recipe could work for just about any special diet. It is gluten-free, vegan, nut-free, and paleo too.


I served this last night with Sage Butternut Squash and yamani brown rice. When my husband took his first bite of the Kale Slaw he let out a ‘yum’ and dug in.








Recipe for Kale Slaw


Really, the time in making this is all in washing and preparing the kale.


My husband and I easily ate all of this as a side salad with dinner. For lunch I could eat it all myself. Also, try it with a veggie burger on top.


Depending on what kale you use, you can also add a pinch of sugar to take out any bitterness. Use young, tender kale for best results.




1 large bunch fresh kale (washed, de-stemmed, dried, and finely sliced)

1 tablespoon apple cider vinegar (or balsamic works too)

1/2 teaspoon salt

Lots of fresh ground black pepper

Handful seedless raisins

4-5 good squeezes fresh lemon juice

Olive oil


Prep the kale, wad a handful of the leaves into a tight bunch, and slice very thinly. Repeat for all of the kale and place in a big bowl. Add the rest of the ingredients, toss well, and moisten completely with good olive oil.


Cover with a dishcloth and set aside on the counter for 20-30 minutes while you finish other things. This allows the kale to soften. Toss again, try a bite, add salt, pepper and olive oil to taste.


Now it's your turn!



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