Kale Slaw

by Linda Mahns

So as I wrote above, my CSA delivered YUMMY kale and cabbage. Time to make kale slaw!


  • 2 heads kale, (lacinato, russian - it really doesn't matter) washed, destemmed & chopped
  • 1 head green cabbage, washed and chopped
  • 1-2 tsp Celtic sea salt
Instructions: 1) In a very large bowl or on a large cutting board, add salt to the chopped kale and cabbage. With your hands, massage the salt into the greens/cabbage to soften them up a bit. They will "cook down" in size after several minutes of massaging. Transfer to a colander and rinse out excess salt. Then put massaged greens/cabbage in a bowl and set aside. 2) Prepare Pine Nut-Date-Flax Slaw Dressing. 3) Add as much of the dressing to the greens/cabbage that you'd like to use and stir to mix them all together. The amount of dressing depends on how big of a bowl of greens you have. You want it to be similar to a cole slaw although it won't be runny. It will be smooth and creamy and very very delicious. Optional additions: spiral sliced carrots, chopped sungold or other cherry tomatoes, sprouted pea shoots. YUM! We ate this for dinner tonight and it was just what the doctor ordered: A large, local bucket o' kale slaw! I slapped the bucket to my ears and I munched away. DELICIOUS.
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