Kale and Carrot slaw in a rustic wooden bowl on an orange placemat.
Kale and Carrot Slaw
Prep Time
15 mins
Total Time
15 mins
This kale and carrot slaw makes a nice change from the regular coleslaw, plus you’ll get the added nutritional value that comes with dark leafy greens. You can use curly, regular flat leaf or Dino kale for this salad – whichever suits your fancy!
Course: Side Dishes, Salads
Cuisine: American
Keyword: Vegetarian, Paleo Friendly, Gluten Free, Lunch, Make Ahead
Servings: 8
Calories: 268 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 1 bunch kale, stems removed and leaves shredded
  • 2 large carrots, peeled and grated
  • 6 to 8 radishes, julienned
  • salt and freshly ground black pepper
Creamy Dressing
  • ½ cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon celery seed
  • freshly ground black pepper
  1. Combine the kale, carrots and radishes in a large bowl and toss.
  2. In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Mix well and refrigerate until ready to serve.
  3. Drizzle half of the dressing over the vegetables and toss to coat. Then add as much of the remaining dressing to coat all the kale to your liking. Season with salt and freshly ground black pepper. Let the slaw sit for at least 15 minutes before serving to allow for the flavors to mingle.
Nutrition Facts
Kale and Carrot Slaw
Amount Per Serving
Calories 268 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 5mg 2%
Sodium 280mg 12%
Potassium 180mg 5%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 59.1%
Vitamin C 29.2%
Calcium 4.6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.