Cabbage Kaleslaw


1/2 Head Lacinato/Dinosaur Kale

1/2 Head Green or Red cabbage

1/2 Medium Red Onion, thinly sliced

1/4 Toasted Sesame Seeds (Walnuts also make a great substitute, but the nuts & seeds are optional)

Dressing Ingredients

1/2 cup Rice Vinegar

1-2 Tbsp Sesame Oil (to taste)

1 Tbsp Agave or Honey

Pinch of Cayenne Pepper

Salt & Pepper to taste


First, thoroughly rinse and dry the kale and cabbage.  Thinly slice or shred the kale and cabbage.  Then put the veggies in the serving bowl.  Add the thinly sliced red onion and the toasted sesame.  Pour in the dressing, toss & serve!  –An added bonus: because both the kale and cabbage are hearty vegetables, any leftovers will keep well in the fridge for a day or so.

To prepare the dressing, mix the rice vinegar, agave or honey, sesame oil, and salt and pepper. Toss the dressing with the salad and serve.

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