In the Summer (aka “Grilling Season”), I’m always trying to think up new side dishes that are both light and refreshing. I’m talking about side dishes that don’t require the oven or stove top, that can preferably be made in advance, and go well with some grilled chicken or salmon or something of the sort. Or side dishes that are great to take with you to a party or a BBQ. This Slaw Salad with Kale checks every single one of those boxes.

For this salad, I wanted something slightly different than the average salad. Instead of romaine or iceberg, I decided to go with kale. Kale holds up so much more nicely when being made in advance in comparison to it’s lettuce counterparts. Kale is loaded with Vitamin C. It also contains a lot more calcium, potassium, and vitamin K than lettuce.

And then for a bit of crunch, I went with some fresh cabbage and fresh jalapeño slices instead of croutons or won tons. So often we set out to make salads to be the light and healthy side to our main courses and they end up being total calorie bombs. Cheeses, meats, croutons. Before you know it, your simple side salad has more caloric weight than your entree. And it’s totally unnecessary. This salad is lacking all three of those things (cheese, meats, and croutons), but it is definitely NOT lacking on flavor. It’s super delicious and I hope that you give it a try!!

Let me show you how to make this Slaw Salad with Kale 👇🏻

In a large bowl, combine 6 cups of kale, 2 cups red cabbage, and 2 cups green cabbage.

You can either slice up your own or use bagged cabbage for this. I prefer to pull out the ol’ mandoline and slice up some fresh cabbage.

Add 1 cup shredded carrots and 1-2 jalapeños (sliced or diced). I added sliced jalapeños because I wanted to keep some of the jalapeño seeds for a little heat. Use diced jalapeños without the seeds for less heat.

In a mason jar (or small bowl), combine 1/2 cup olive oil, 1/4 cup rice vinegar, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp sriracha, 2 minced garlic cloves, 1 tsp sesame oil, 1/2 tsp salt, and a pinch of crushed red pepper flakes.

Add 1/4 cup of chopped fresh cilantro to your bowl. And then put the top on your mason jar and shake it really well (for 1-2 minutes) until all of the dressing ingredients are combined (if you’re using a bowl, stir really well with a whisk).

Pour some of the dressing over the salad, start with about half.

Toss the salad and then add more dressing to your liking. I ended up adding most of it, but not quite all of it. You can save it for another day if you’d like because it’s delicious.

You can serve the salad at room temperature or refrigerate it until cool and serve.

Enjoy!!

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Slaw Salad with Kale

Delicious and refreshing! This Slaw Salad with Kale is so good and so light. It’s served with a super yummy homemade vinaigrette.

Prep Time 20

Servings 6 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Dressing

1/2 Cup Olive Oil
1/4 Cup Rice Vinegar
1 Tbsp Low-Sodium Soy Sauce
1 Tbsp Sriracha
2 Tbsp Honey
2 Garlic Cloves, minced
1 Tsp Sesame Oil
1/2 Tsp Salt
Pinch of Crushed Red Pepper Flakes

For the Salad

6 Cups Kale, roughly chopped
2 Cups Green Cabbage, sliced
2 Cups Red Cabbage, sliced
1 Cup Carrots, shredded
1-2 Jalapeños, sliced or diced (leave the seeds for heat, omit seeds for less heat)
1/4 Cup Fresh Cilantro, chopped

Instructions

Add all of the salad ingredients to a large bowl.
Combine all of the dressing ingredients in a mason jar (or small bowl). Place the lid on the jar and shake really well for 1-2 minutes (if using a bowl, stir really well with a whisk).
Pour about half of the dressing over the salad and toss. Add more dressing to your liking.
You can serve the salad at room temperature or refrigerate for 1-2 hours until cooled (my preference). Enjoy!!