This easy Kale Slaw is full of fresh flavour and delicious crunch, with colorful shredded veggies tossed in an irresistibly tangy no-mayo dressing. Enjoy this quick, crunchy slaw recipe on its own, served as a garnish in tacos, and more!
This fresh kale slaw is a colorful and crisp no-mayo coleslaw tossed in a sweet-and-tangy dressing that brings out the best in all of the veggies. With kale, purple cabbage, and carrots, this recipe is a rainbow of delicious crunch. I mean, just look at the colors! There’s loads of flavour in the mix, and it comes together in just 5 minutes. Add your favorite herbs and serve this kale cabbage salad as a side dish to all sorts of dishes, from grilling recipes to tacos.
If you love kale as much as I do, try more tasty recipes like this kale salad with tahini dressing , this kale, apple, and chickpea salad , and my other kale chickpea salad with lemon poppyseed dressing!
Why You’ll Love This Kale Slaw Recipe
- No mayo. There’s still a place in my heart for creamy coleslaw , but this no-mayo kale slaw is truly something special. The freshness, the crunch, the zingy vinegar in the dressing… it really lets the veggies shine through.
- Versatile. This kale slaw recipe is that slaw. The slaw that goes well with everything. You’re going to make it over and over again, every season, all the time.
- Easy ingredients. The ingredients for this slaw are crazy simple, and it takes minutes to toss everything together . Drizzle over your dressing, and bam! It’s ready to eat.
Notes on Ingredients
I’ve included some important notes on the ingredients here. Remember to scroll to the recipe card below the post for a printable ingredients list with amounts.
- Kale – You can use curly kale or any variety you’d like. You’ll find kale alongside the other greens in most grocery store produce aisles, or at your local farmer’s market.
- Shredded carrots – Save yourself some prep time and buy pre-shredded carrots, or save some money and shred your own. It’s up to you!
- Shredded purple/red cabbage – This recipe works with shredded green cabbage as well, but I love the pop of color that comes with red cabbage.
- Apple cider vinegar – If you don’t have apple cider vinegar, substitute this with red wine vinegar, white vinegar, or another kind.
- Raw cane sugar – Feel free to substitute coconut sugar or regular granulated sugar.
- Seasonings – Salt and fresh cracked pepper.
- Extra-virgin olive oil – You can also use another oil, such as avocado oil.
How to Make Kale Slaw
This easy kale slaw takes 5 minutes to make and always tastes amazing. Here’s what you’ll need to do. Scroll down to the recipe card for printable instructions.
- Prepare. Rinse, dry, and shred all of the vegetables.
- Combine. Add the veggies to a large mixing bowl, along with the remaining ingredients. Toss to coat, then season to taste.
- Rest. If you have the time, let the slaw sit on the counter or in the fridge for up to an hour. This lets all of the flavours meld!
Tips for Success
Making fresh and crunchy kale slaw with no mayo is easy, but these simple tips will help you make sure it turns out perfect:
- Clean the kale well. Kale, especially the curly kind, can hide grit and dirt in its leaves, so make sure you rinse it thoroughly.
- Dry the vegetables. Use a salad spinner or pat them dry with paper towels. If water is still clinging to the veggies when you combine them, your dressing will be watered down and your coleslaw will be soggy.
- Get ahead on prep. Making this kale slaw for a party? I recommend preparing the veggies in advance (if you didn’t already buy them pre-shredded) and making the coleslaw an hour before you plan on eating.
Variation Ideas
There are so many ways to make this kale slaw recipe your own. Here are some ideas:
- Different vinegar. Swap the apple cider vinegar for rice vinegar and add a splash of toasted sesame oil for a little Asian-inspired flair.
- Nuts. Add slivered almonds, chopped pecans, or walnuts for some crunch.
- Herbs. Toss in sliced green onions, chives, and herbs like basil and cilantro for extra flavour.
- More veggies. Switch up the veggies and try adding radishes, julienned broccoli stems, or shredded golden beets.
- Dried fruit. Add another layer of texture and sweetness by tossing in dried cranberries or raisins.
Ways to Serve Kale Slaw
What I love most about this crunchy kale cabbage slaw is that it’s super versatile. Try it as a topping for crispy cauliflower tacos , these vegan BBQ chickpea tacos , or Quinoa cauliflower burgers . It’s also great as a side with spring rolls or enchiladas . This crunchy kale slaw goes from Tex-Mex to Asian dishes, easy peasy!
How to Store Leftovers
Store leftover kale slaw in an airtight container in the refrigerator for up to 3 days. The veggies will soften a bit with time, but the flavours will still be great.
More Salad Recipes
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- The Best Vegan Potato Salad
- Cashew Thai Quinoa Salad
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Instructions
- Mix all the ingredients for the slaw together. Use immediately, or ideally place in fridge or on counter up to an hour so all the flavours can marry together.
Notes
This easy Kale Slaw is full of fresh flavour and delicious crunch, with colorful shredded veggies tossed in an irresistibly tangy no-mayo dressing. Enjoy this quick, crunchy slaw recipe on its own, served as a garnish in tacos, and more!
This fresh kale slaw is a colorful and crisp no-mayo coleslaw tossed in a sweet-and-tangy dressing that brings out the best in all of the veggies. With kale, purple cabbage, and carrots, this recipe is a rainbow of delicious crunch. I mean, just look at the colors! There’s loads of flavour in the mix, and it comes together in just 5 minutes. Add your favorite herbs and serve this kale cabbage salad as a side dish to all sorts of dishes, from grilling recipes to tacos.
If you love kale as much as I do, try more tasty recipes like this kale salad with tahini dressing , this kale, apple, and chickpea salad , and my other kale chickpea salad with lemon poppyseed dressing!
Why You’ll Love This Kale Slaw Recipe
- No mayo. There’s still a place in my heart for creamy coleslaw , but this no-mayo kale slaw is truly something special. The freshness, the crunch, the zingy vinegar in the dressing… it really lets the veggies shine through.
- Versatile. This kale slaw recipe is that slaw. The slaw that goes well with everything. You’re going to make it over and over again, every season, all the time.
- Easy ingredients. The ingredients for this slaw are crazy simple, and it takes minutes to toss everything together . Drizzle over your dressing, and bam! It’s ready to eat.
Notes on Ingredients
I’ve included some important notes on the ingredients here. Remember to scroll to the recipe card below the post for a printable ingredients list with amounts.
- Kale – You can use curly kale or any variety you’d like. You’ll find kale alongside the other greens in most grocery store produce aisles, or at your local farmer’s market.
- Shredded carrots – Save yourself some prep time and buy pre-shredded carrots, or save some money and shred your own. It’s up to you!
- Shredded purple/red cabbage – This recipe works with shredded green cabbage as well, but I love the pop of color that comes with red cabbage.
- Apple cider vinegar – If you don’t have apple cider vinegar, substitute this with red wine vinegar, white vinegar, or another kind.
- Raw cane sugar – Feel free to substitute coconut sugar or regular granulated sugar.
- Seasonings – Salt and fresh cracked pepper.
- Extra-virgin olive oil – You can also use another oil, such as avocado oil.
How to Make Kale Slaw
This easy kale slaw takes 5 minutes to make and always tastes amazing. Here’s what you’ll need to do. Scroll down to the recipe card for printable instructions.
- Prepare. Rinse, dry, and shred all of the vegetables.
- Combine. Add the veggies to a large mixing bowl, along with the remaining ingredients. Toss to coat, then season to taste.
- Rest. If you have the time, let the slaw sit on the counter or in the fridge for up to an hour. This lets all of the flavours meld!
Tips for Success
Making fresh and crunchy kale slaw with no mayo is easy, but these simple tips will help you make sure it turns out perfect:
- Clean the kale well. Kale, especially the curly kind, can hide grit and dirt in its leaves, so make sure you rinse it thoroughly.
- Dry the vegetables. Use a salad spinner or pat them dry with paper towels. If water is still clinging to the veggies when you combine them, your dressing will be watered down and your coleslaw will be soggy.
- Get ahead on prep. Making this kale slaw for a party? I recommend preparing the veggies in advance (if you didn’t already buy them pre-shredded) and making the coleslaw an hour before you plan on eating.
Variation Ideas
There are so many ways to make this kale slaw recipe your own. Here are some ideas:
- Different vinegar. Swap the apple cider vinegar for rice vinegar and add a splash of toasted sesame oil for a little Asian-inspired flair.
- Nuts. Add slivered almonds, chopped pecans, or walnuts for some crunch.
- Herbs. Toss in sliced green onions, chives, and herbs like basil and cilantro for extra flavour.
- More veggies. Switch up the veggies and try adding radishes, julienned broccoli stems, or shredded golden beets.
- Dried fruit. Add another layer of texture and sweetness by tossing in dried cranberries or raisins.
Ways to Serve Kale Slaw
What I love most about this crunchy kale cabbage slaw is that it’s super versatile. Try it as a topping for crispy cauliflower tacos , these vegan BBQ chickpea tacos , or Quinoa cauliflower burgers . It’s also great as a side with spring rolls or enchiladas . This crunchy kale slaw goes from Tex-Mex to Asian dishes, easy peasy!
How to Store Leftovers
Store leftover kale slaw in an airtight container in the refrigerator for up to 3 days. The veggies will soften a bit with time, but the flavours will still be great.
More Salad Recipes
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- The Best Vegan Potato Salad
- Cashew Thai Quinoa Salad
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Instructions
- Mix all the ingredients for the slaw together. Use immediately, or ideally place in fridge or on counter up to an hour so all the flavours can marry together.
Notes
Kale Slaw Recipe
Ingredients
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Instructions
- Mix all the ingredients for the slaw together. Use immediately, or ideally place in fridge or on counter up to an hour so all the flavours can marry together.
Notes
Nutrition
Kale Slaw Recipe https://jessicainthekitchen.com/best-healthy-kale-cabbage-slaw/ August 17, 2022
These vegan gyros are made with thin slices of marinated tempeh roasted in the oven, then tucked into pita with your favourite Greek-inspired toppings. They’re an easy vegan dinner for a busy weeknight!
Are they yeer-os or gy-ros ? I don’t know, but what I do know is that these vegan tempeh gyros are going to rock your world. If you’re stuck in a dinner rut and find yourself making the same recipes again and again, vegan gyros will add some excitement back to your meal planning routine.
And they are easy . While the tempeh marinates, you can prepare all the toppings. Once you’re done with that, pop the tempeh gyro “meat” in a high-temperature oven until it’s caramelized on the edges. Let everyone assemble their gyros, serve with a side of Sweet Potato Fries , and dinner’s done.
What Are Gyros Made Of?
Traditional gyro meat is made with ground meat that’s combined with seasonings, formed into a loaf, and cooked on a spit. Rather than attempting something similar with a vegan meat substitute, I opted to use tempeh.
Using sliced tempeh makes this vegan gyro recipe much less complicated than forming a loaf and slicing it up. Plus, the thinly sliced tempeh does an excellent job absorbing all the flavours you add to it anyway, so there’s no need for the extra step!
I steamed the tempeh to mellow its flavour and allow it to absorb the marinade, which is full of the traditional spices used in gyro meat. And, since you probably don’t have a spit or rotisserie at home, the tempeh is simply roasted in the oven at a high temperature to get it perfectly browned.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan gyro “meat”:
- Tempeh – I recommend using a soy tempeh, not the kind made with rice or flax, as the bits of grains or seeds will come loose when you slice it. Learn more: How to Cook Tempeh
- Lemon juice – Use freshly squeezed, not the kind that comes in a bottle.
- Liquid aminos – Coconut aminos , tamari, or soy sauce are fine too.
- Red onion
- Garlic
- Ground cumin
- Smoked paprika
- Dried oregano
- Black pepper
- Sea salt – I always use sea salt instead of table salt; I prefer the flavour and it has extra minerals, too.
- Nutmeg
- Oil mister or cooking spray
For serving:
- Pita bread – Vegan naan would work, too!
- Lettuce
- Diced or sliced tomato
- Sliced red onion or quick-pickled onion
- Vegan tzatziki sauce or tahini dressing – Tahini dressing isn’t an authentic topping, but it’s delicious here!
How Do You Steam Tempeh?
Cut the tempeh into slabs that will fit into your steamer basket. Set the steamer basket over a pot of boiling water; the water shouldn’t touch the basket.
Place the tempeh into the steamer basket, cover it, and let it steam for 20 minutes.
How to Make Vegan Gyros With Tempeh
The tempeh only needs a few minutes to marinate, so this isn’t the kind of recipe you’ll need to plan far in advance. If you’d like, you can steam the tempeh the day before, though.
Make the marinade. Whisk all of the gyro ingredients except the tempeh and oil or cooking spray in a large resealable container or a zip-top bag.
Slice the tempeh. Once the tempeh is cool, slice it into thin strips.
Marinate the tempeh . Place the tempeh slices in the marinade; cover the container or seal the bag, then gently turn or shake to make sure the tempeh is coated. Let the tempeh marinate for 10 to 15 minutes, or until the liquid is mostly absorbed.
Prepare . Preheat your oven to 475ºF, then line a baking sheet with foil and spray it with oil or cooking spray.
Bake . Arrange the tempeh on the prepared baking sheet and spoon the onions and remaining marinade over the top. Roast for 10 to 15 minutes, or until the edges are nicely caramelized.
Serve . Serve the tempeh gyros with pita bread, quick-pickled red onions, lettuce, tomatoes, and your other favourite toppings.
Tips for Success
These simple tips and hints will help you make perfect tempeh vegan gyros:
- Slice the tempeh thin, but not too thin . You don’t want the tempeh strips too thin or they’ll crumble, but if they’re too thick, they won’t fully absorb the marinade. Between 1/4- and 1/2-inch is perfect.
- Stick with the marinade recipe. You might wonder if there’s enough liquid in the marinade. I get it! I tried this recipe with double the liquid, and the flavour ended up less intense, as the spices weren’t as concentrated.
- Switch things up. In addition to using the tempeh gyros in pita wraps, you can use them in Buddha bowls , salads, or pair them with cauliflower rice and Balsamic roasted vegetables .
How to Store and Reheat Leftovers
Place leftover tempeh gyros in an airtight storage container and refrigerate for up to 5 days. Reheat in the microwave or a skillet set over medium heat.
Can This Recipe Be Frozen?
You can freeze the vegan gyros strips, but not the assembled wraps. Store the tempeh strips in an airtight container or freezer bag and freeze them for up to 3 months; thaw them in the refrigerator before reheating according to the instructions above.
Ingredients
- 2 (8-ounce) packages tempeh , cut in half to fit into a steamer basket
- 2 tablespoons lemon juice
- 2 tablespoons liquid aminos
- 1/4 cup minced red onion
- 3 cloves garlic , minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt , add more to taste Dash of nutmeg
- Oil mister , or cooking spray
For serving:
- Pita bread
- Lettuce
- Diced or sliced tomato
- Thinly sliced red onion , or quick-pickled onion; see below
- vegan tzatziki sauce , or tahini (it’s less authentic, but super good with this)
Instructions
- Set the tempeh in a steamer basket set over simmering water; steam for 20 minutes.
- While the tempeh is steaming, whisk together all of the remaining gyro ingredients except the oil or cooking spray in a large resealable container (like Tupperware) or a gallon-size zip-top bag.
- When the tempeh is done steaming, remove it from the steamer basket and let it cool for a few minutes, until you can safely handle it. Transfer it to a cutting board and cut it into thin strips (somewhere between 1⁄4- and 1⁄2-inch is good here; too thin and they’ll crumble!).
- Place the cut tempeh in the marinade; cover the container or seal the bag and turn it over a few times to make sure all of the tempeh is coated. Let sit at room temperature for 10 to 15 minutes or until all or most of the liquid has been absorbed, gently shaking halfway through the marinating time.
- While the tempeh marinates, begin preheating your oven to 475ºF.
- Line a baking sheet with foil, then spray the foil with oil or cooking spray. Place the tempeh strips on the baking sheet and spoon the onions and remaining marinade (if any) over the top. Bake for 10 to 15 minutes, or until the edges are nicely browned.
- Serve with pita bread and your desired toppings.
Notes
- Sliced red onion
- Lemon juice
- Salt
- Sumac (optional)
