Kale and Red Cabbage Slaw With Walnuts Recipe

Name: Kale and Red Cabbage Slaw With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups stemmed, slivered curly kale; Salt to taste; 1 tablespoon extra virgin olive oil; 3 cups finely sliced or shredded red cabbage; 1/4 cup finely chopped walnuts; 2 tablespoons seasoned rice vinegar; 2 teaspoons sherry vinegar; 2 to 3 teaspoons Dijon mustard (to taste); 1 small garlic clove, minced or pureed (optional); 1 tablespoon walnut oil; 1/4 cup plain yogurt; Freshly ground pepper

Servings: persons

4 cups stemmed, slivered curly kale
Salt to taste
1 tablespoon extra virgin olive oil
3 cups finely sliced or shredded red cabbage
1/4 cup finely chopped walnuts
2 tablespoons seasoned rice vinegar
2 teaspoons sherry vinegar
2 to 3 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or pureed (optional)
1 tablespoon walnut oil
1/4 cup plain yogurt
Freshly ground pepper

1
Place the slivered kale in a large bowl.
2
Sprinkle with salt and add 1 tablespoon olive oil.
3
Toss together and massage the leaves with your hands for about 3 minutes.
4
The kale will lose some volume.
5
Add the cabbage and walnuts to the kale and toss together.
6
In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste.
7
Whisk together and toss with the salad.
8
Taste and adjust seasonings.
9
Cover and refrigerate for 1 hour or longer before serving.
10
Toss again and serve.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups stemmed, slivered curly kale, Salt to taste, 1 tablespoon extra virgin olive oil, 3 cups finely sliced or shredded red cabbage, and more.

Yes, Kale and Red Cabbage Slaw With Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale and Red Cabbage Slaw With Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions