Asian Kale Slaw

Here’s a great recipe for KALE…the superfood of the garden! Asian Kale Slaw! Kale, cabbage, green onions, and almonds in a fantastic tasting Asian sauce… Boy… this tastes fantastic, and is a wonderful side dish!Asian Kale Slaw / The Grateful Girl Cooks!
Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”. That little envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself over and over this past year!

Here’s the small amount I picked yesterday…

Asian Kale Slaw / The Grateful Girl Cooks!

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe on Pinterest and decided to give it a try.

Asian Kale Slaw / The Grateful Girl Cooks!

I made it yesterday afternoon (only took about 15 minutes prep) and served it on the side with our dinner. My husband and I LOVED it! The Asian sauce makes this kale slaw shine!  This is an amazingly wonderful, crunchy and delicious side salad that I really hope you will enjoy. It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters…) Yum!

Asian Kale Slaw / The Grateful Girl Cooks!Asian Kale Slaw / The Grateful Girl Cooks!Asian Kale Slaw / The Grateful Girl Cooks!Asian Kale Slaw / The Grateful Girl Cooks!Recipe Source:

Asian Kale Slaw
Prep time
Total time
Here's a great way to pair KALE, the superfood of the garden, with an Asian style dressing to make a great slaw and side salad!
As Prepared By:
Recipe type: Salad
Serves: 6-8
For the slaw:
  • 1 bunch curly kale, shredded/cut into thin strips
  • ½ head small red/purple cabbage, shredded
  • 3-4 medium carrots, shredded
  • 4 green onions, sliced thin (green and white parts)
For the dressing:
  • ¼ cup soy sauce
  • 3 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons dark brown sugar
  • ½ teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame seeds, lightly toasted (dry "toast" them in a skillet for a couple minutes)
  • ½ cup almond slivers, toasted (same method as sesame seeds)
  • ¼ teaspoon sea salt
  1. Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine**
  2. Thinly slice/shred the red cabbage and green onions. Place in a large serving bowl.
  3. Grate the carrots into the bowl, using a hand/box grater.
  4. In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine.
  5. Pour this dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes.
  6. When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again.
  7. If you would like, garnish the top of the slaw with a few almonds and sesame seeds. SERVE AND ENJOY!
*Recipe can be easily halved for smaller amounts.



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