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This Kale & Cabbage Slaw Is Perfect On Its Own Or As A Topping

Kale Salad Or Slaw
Image by Cameron Whitman / Stocksy
October 19, 2020
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It's amazing how the simple act of thin slicing and adding a perfect dressing can totally transform a pile of vegetables into something special, and this slaw is exactly that.

"This slaw reminds me of kale's trendy goodness every time I make it," writes Tara "Teaspoon" Bench, a former food editor and stylist for Martha Stewart, in her new cookbook Live Life Deliciously. "I slice the kale thinly, then let it marinate in dressing for a few minutes. The vinegar softens the hearty, cruciferous leaves and makes them tender yet still crunchy."

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And the crowning glory of this dish is the homemade cilantro-lime dressing. "It is so luscious, and the spice is perfectly balanced," writes Bench. "No salad is safe when this dressing is on hand! I drizzle it on anything relatively green served in a bowl and even use it for a marinade for chicken or skirt steak."

One of our favorite things about slaws, like this zesty dressing, is their versatility: while they may be a great side dish, they're also a lovely addition to top salads and more—a trait Bench has some advice to take advantage of: "This kale slaw can hold its own out of the bowl, but it's also great as a slaw for tacos, awesome with black beans and grilled chicken."

Kale & Cabbage Slaw With Radishes & Pepitas 

Makes 4 to 6 servings


  • 3 cups finely sliced and chopped kale, thick stems removed
  • 1½ cups thinly sliced cabbage
  • 1 cup julienned or shredded carrots 
  • ½ cup thinly sliced radishes 
  • ½ cup roasted pepitas 
  • 1 recipe Subtly Spicy Cilantro-Lime Dressing (below), prepared 


  1. In a large bowl, toss together the kale, cabbage, carrots, radishes, and pepitas. 
  2. Drizzle with several tablespoons Subtly Spicy Cilantro-Lime Dressing, and toss. 
  3. Let salad sit for 10 minutes, and then toss with more dressing and serve. 

Subtly Spicy Cilantro-Lime Dressing 

Makes 1 cup


  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar 
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin 
  • ¼ teaspoon kosher salt
  • 1 tablespoon honey
  • 2 tablespoons chopped cilantro 
  • ⅔ cup avocado oil 


  1. In a medium bowl, stir together all of the ingredients except the oil until well combined.
  2. Slowly add the oil, whisking constantly. Serve or store in a covered container at room temperature up to 3 days or in the refrigerator up to 3 weeks. If chilled, bring to room temperature and shake well before serving. 
Recipe excerpted with permission from Live Life Deliciously: Recipes for Busy Weekdays and Leisurely Weekends by Tara "Teaspoon" Bench (October 2020, Shadow Mountain).
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