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Tangy Kale & Cabbage Slaw

A quick and easy mayo-free slaw that’s delicious in tacos (especially fish!), salads and more
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine Mexican
Servings 3 - 5

Ingredients
  

Yogurt-Lime Dressing

  • 1 lime, juiced - about 2 tbsp
  • 1/2 cup plain Greek yogurt - I used nonfat
  • 1 tbsp pure honey
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 large garlic clove, pressed or minced (or about ½ tsp garlic powder)
  • ¼ tsp fine sea salt
  • freshly ground pepper
  • hot sauce to taste (optional)

Slaw

  • ½ large bunch curly or lacinato kale
  • 9- oz (~6 cups, packed) shredded cabbage mix - I used Trader Joe’s Organic Shredded Green & Red Cabbage with Carrots
  • fresh cilantro - optional

Instructions
 

  • Add all dressing ingredients to a jar with a lid or other container (you could also blend it). Shake or whisk until mixed well; taste and adjust as needed - I like it spicy so I add a decent amount of hot sauce.
  • Prepare kale: remove tough ribs/stems, rinse and dry well, and chop into small pieces. I used about 3 cups, packed. Add to a large bowl, sprinkle with salt, and massage until it softens. (See my Kale Tips post for more guidance.)
  • Add cabbage mix to the bowl. Drizzle in dressing - start with about ½ cup - and toss to combine. Add more dressing if you want a more traditional coleslaw consistency. Top with fresh cilantro if using. Enjoy right away or store in the fridge for up to a few days - it will be even more flavorful the next day.

Notes

See my Kale Tips post for the best way to store your leftover kale.