My recipe for kale slaw is extremely simple. It’s jam packed with fresh cruciferous vegetables, turned spicy, and lifted with citrus flavors of lemon juice and cilantro. Like most slaw and salad recipes, the amounts are completely flexible and open for interpretation. So, feel free to use this as a guide and put your own spin on it.
In a previous similar post about a skinny coleslaw using Sriracha-ginger vinaigrette, I mentioned that you could probably add mayonnaise. Well, with this recipe I finally took my own advice. The result was way better than I expected.
This is really all about the dressing. I’m late to the party in using olive oil mayonnaise, so this is just one awesome thing you can co with it. I know Hellmann’s also sells Sriracha Mayonnaise, but I get so much more joy out of making it myself. More posts with olive oil mayo are in the works.
The use of cilantro can be quite a polarizing decision for some people. Either you love it or hate it. I’m in the “love it” category, so I would actually add more than what I say in the ingredients list. You can use parsley instead if you really want to, but the citrusy edge of cilantro works better with the lemon juice in providing a clean balance with the spicy Sriracha flavors.
Be generous with the kale. The amount needed for a kale slaw is quite deceiving. When testing the recipe, I chopped up what seemed like a good amount. However the acidity in the dressing causes the cruciferous veggies to break down and shrink quite a bit (kale more so than cabbage). You will be quite surprised. It also depends on how wet you want your slaw.
Ingredients for kale slaw
- 1 medium bowl of kale, shredded
- ¼ medium cabbage, shredded
- ½ large carrot, cut into matchsticks
- 1 handful chopped cilantro
- juice of 1 lemon
- 1/4 cup olive oil
- ⅓ cup Hellmann’s olive oil mayonnaise
- 1/4 cup Sriracha sauce
- In a large bowl, combine the kale, cabbage and carrot.
- In a small bowl stir together the olive oil, olive oil mayo, Sriracha sauce and lemon juice.
- Stir the Sriracha mayo into the shredded veggies.
- Let the kale slaw rest in the refrigerator for at least an hour, then serve.
Yield: about 6-8 servings