Delicious easy vegan kale slaw recipe made with carrots, red onion, and a creamy oil-free dressing. Healthy and full of flavor, it’s a great alternative to coleslaw. Dairy-free, gluten-free, and soy-free!
I LOVE kale! It’s full of nutrients, antioxidants, vitamins, and a great source of calcium. Yes, it’s great in a salad or sautĂ©ed. But, did you know it makes a great slaw?
Oh, yes! This healthy homemade Kale Slaw is the perfect side dish for summer cookouts and potlucks. I think it rivals any classic coleslaw recipe.
Ready in 10 minutes and drowning in a rich and creamy dressing, this slaw recipe is so easy to make and full of flavor. You’re going to love it!
Is Kale Slaw Healthy?
You would think the answer to this question is a no-brainer and should be a resounding “YES!” But, most recipes add mayonnaise and tons of oil which cancel out any of the health benefits.
However, this kale slaw recipe is 100% plant-based, oil-free, and healthy!
It does use cashews to make the dressing, but you can use my tofu mayonnaise if you wish to cut back on the fat.
Kale Slaw Ingredients
All you need are 7 simple ingredients to make this delicious and healthy salad. You can definitely eat the rainbow with this recipe.
- Kale: you can use either curly kale or Lacinato kale(dinosaur kale)
- Carrots: vibrant color, crunch, and a natural sweetness
- Red Onion: sweetest of the onion family and great raw. They also add lots of rich color to this recipe as well.
- Vegan Mayonnaise: I used my DIY cashew mayo because it’s much healthier. You could also use my tofu mayo if you have a nut allergy.
- Apple Cider Vinegar: adds tanginess and acidity to the dressing.
- Maple Syrup: most dressings for slaw use sugar. Maple syrup is a better and more natural substitute. It also adds richness and depth of flavor.
- Crushed Red Pepper: a little heat is a good thing and this is just enough to offset the sweetness. But, you may omit it if you wish.
How To Make Easy Vegan Kale Slaw
Yes, this fuss-free vegan kale slaw takes just minutes to make, but it's fresher tasting than anything you could buy in a bag. Let me show you.
- Start by removing the stems and finely chopping the kale leaves. Then place the chopped kale, carrots, and red onion into a large bowl. Lightly toss the salad until everything is well combined.
- Make the Dressing: To another bowl add the vegan mayonnaise, apple cider vinegar, maple syrup, and crushed red pepper. Whisk everything together until it’s nice and smooth. Taste and adjust any of the flavors as needed: apple cider vinegar for tanginess, maple syrup for sweetness, or salt and black pepper for savoriness.
- Pour the dressing over the kale salad and use your CLEAN hands to gently toss and massage the kale. Using your hands will help to soften the kale and is a great way to completely coat the kale with the dressing. If you are opposed to “getting your hands dirty” use a wooden spoon.
- Enjoy right away or set in the fridge for at least a couple of hours giving the flavors time to meld.
Serving Suggestions
This quick and easy kale salad recipe is the perfect side dish for any summer barbecue or picnic. It’s perfect alongside your favorite veggie burgers, vegan tacos, or vegan bbq sandwich. But, there’s more. Yes, more!
You can make this a complete meal simply by adding a hearty plant-based protein. Quinoa, crispy blackened tofu, or tempeh bacon are some of my favorites.
I also like mixing in some brown rice or piling these oil-free oven-roasted potatoes on top. Oh, don’t forget the vegan bacon bits. Just sayin’.
Filling and delicious!
Optional Additions
Think of this kale slaw as a delicious base with unlimited options. Don’t be afraid to get creative. Try some of these healthy add-ins…
- pumpkin seeds or sunflower seeds
- dried cranberries
- cherry tomatoes
- chopped red cabbage
How To Store Leftover Vegan Kale Slaw
You can store leftover kale slaw in an airtight container in the refrigerator for up to 5 days.
If you are someone who likes to meal prep this salad is a great option. Kale is hearty and I think it’s better once it’s had to time marinate for a couple of days.
More Vegan Recipes To Try
Enjoy this Easy Vegan Kale Slaw and please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Easy Vegan Kale Slaw (Oil-free)
Tangy vegan kale slaw recipe made with carrots, red onion, and a creamy oil-free dressing. Healthy and full of flavor, it’s a great alternative to coleslaw. Dairy-free, gluten-free, and soy-free!
- Prep Time: 10 mins.
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Vegan Side Dishes
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 bunch of kale destemmed and finely chopped (use Lacinato or curly kale)
- 2 carrots peeled and grated (1 cup julienned)
- ½ medium-sized red onion, chopped
- 1 cup creamy cashew mayonnaise
- ½ cup apple cider vinegar
- ¼ cup maple syrup
- 1 Tablespoon crushed red pepper flakes
Instructions
- Mix the kale, carrots, and onion together in a large bowl and set aside.
- In another mixing bowl whisk together the vegan mayo, apple cider vinegar, maple syrup, and red pepper flakes.
- Pour the dressing over the slaw mix and use your hands to massage with kale and mix all of the ingredients. Season with salt and pepper as needed and add any extra fresh herbs or seeds that you wish.
- Enjoy immediately or chill in the fridge for a couple of hours allowing the slaw to marinate.
- Place leftover kale slaw in an airtight container and store in the fridge for up to 5 days.
Notes
You can store leftover kale slaw in an airtight container in the refrigerator for up to 5 days.
If you are someone who likes to meal prep this salad is a great option. Kale is hearty and I think it’s better once it’s had to time marinate for a couple of days so the leaves soften just a bit.
Nutrition
- Serving Size:
- Calories: 150
- Sugar: 10.6 g
- Sodium: 139.4 mg
- Fat: 7.5 g
- Carbohydrates: 18.3 g
- Fiber: 1.7 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Love this. Left out onion (allergic) and added chopped granny Smith apple and dried cranberries (sweetened with fruit juice) along with carrots. I used your tofu mayo plus smidge extra maple syrup. Just fantastic.
I made your tofu mayo for first time. I’ve used regular firm tofu in past and disappointed in taste. Thanks for recommendation using Silken tofu by Mori Nu. What a difference.
Trying to eat more leafy greens and Hubby came home with kale, hoping I’d make kale chips. I made a half batch of this and added some slices of radishes for a little extra sharpness. So good, we had most of it last night and I didn’t get a chance to eat leftovers as Hubby had the rest of it for a pre-lunch snack! Made less than half of the sauce and still have a lot left over, going to use it as a base for coleslaw tomorrow. YUM!
Hi, would it be ok to leave out the maple syrup in the dressing part? I was also wondering if you can leave out the maple syrup in your macaroni salad recipe too? We have to be careful on how much sweetener we consume. But if it wont taste right without it, we would put in. Just made your basil pesto, it was delicious! Thank u!đŸ˜‡
Hi, Teri! I would simply make the dressing without it, taste it, and then gradually add it. Hope this helps and you enjoy it!!!
Delicious easy vegan kale slaw recipe made with carrots, red onion, and a creamy oil-free dressing. Healthy and full of flavor, it’s a great alternative to coleslaw. Dairy-free, gluten-free, and soy-free!
Made it tonight as a meal. Delicious đŸ˜‹
Thank you!