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Winter kale slaw. A simple, speedy, and delicious, vegan winter-inspired salad. Shredded kale, grated carrots, sliced red onion, and a little fresh parsley, tossed with a tangy dijon mustard dressing. The addition of the chopped pecans gifts this salad with extra crunch, and extra flavor. The ultimate side salad to serve alongside any winter weeknight dinners or at holiday parties.
This kale slaw is…
- vegan, gluten-free and grain-free!
- the perfect side dish.
- an easy way to get in some greens.
- ready to eat within 15 minutes!
Ingredients for winter kale slaw
- Kale
- Carrots
- Red onion
- Parsley
- Garlic cloves
- Lemon
- Vegan mayo
- Dijon mustard
- Olive oil
- Spices
- Pecans
How to make winter kale slaw
To make this crunchy slaw, start by prepping all the ingredients. Grab the fresh kale, and remove the tough ribs. For this recipe, you can use any kale you have. Lacinato kale (aka dinosaur kale) and curly kale are my personal go-to’s. Chop the kale into bite-sized chunks. Just like any slaw recipe, all the ingredients need to be thinly sliced. The carrots need to be grated using a box grater. With a sharp knife, finely chop the parsley leaves and slice the onions.
The salad dressing is pretty simple to make. In a small bowl, mix together the vegan mayo, dijon mustard, lemon juice, grated garlic, extra virgin olive oil, salt and black pepper. If you don’t have lemon juice, you can easily swap it out for some apple cider vinegar. And just like that – you’ve got a vegan mayonnaise-based dressing.
Final touches
In a large bowl add the chopped kale, shredded carrots, sliced red onion and chopped parsley. Pour the slaw dressing over all the colorful veggies. Toss everything together and season with a little more salt and black pepper, if needed. Place salad into a pretty salad bowl or large plate. And for that extra crunch, sprinkle some roughly chopped pecans over this simple salad. Don’t have pecans? Use pumpkin seeds, sunflower seeds, hemp seeds, sliced almonds or walnuts!
Serve this delicious winter-inspired crunchy kale salad as a side for a light lunch or even dinner. Even if you’re not a fan of kale, you’re going to love this salad.
Keep any leftovers refrigerated in an airtight container for 3-4 days. And bring it back to room temperature before serving.
Once you try this winter kale slaw recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More vegan recipes you’ll love
- Curried Brussels Sprouts
- Garlic Sweet Potato Stacks
- Butternut Squash Mac And Cheese With Thyme Breadcrumbs
- Rosemary Red Onion White Pizza
- Simple Roasted Red Pepper Tomato Soup
Ingredients
- 7 cups chopped kale
- 1 red onion (sliced)
- 1–2 medium carrots (grated)
- 1/2 cup parsley (finely chopped)
- 1/2 cup pecans (chopped)
Dressing
- 1/2 cup vegan mayo
- 2–4 garlic cloves (grated)
- 1–2 lemons (juiced )
- 1/2 tbsp dijon mustard
- salt and black pepper (to taste)
Instructions
- In a large bowl add the chopped kale, grated carrots, sliced red onion and finely chopped parsley. In a small bowl, combine vegan mayo, dijon mustard, lemon juice, grated garlic, salt and black pepper. Pour slaw dressing over the veggies and toss. Sprinkle with roughly chopped pecans. Enjoy!
