Kale Slaw with Barbecue Walnut Crumble

  • Servings : 4


  • Kale Slaw
  • 3 cups shredded cabbage
  • 2-1/2 cups shredded kale
  • 1 cup shredded carrot
  • 1/4 cup thinly sliced sweet onion
  • 1/4 teaspoon celery seed
  • Mayo
  • 1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed
  • 1/3 cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 3/4 teaspoon salt
  • Barbecue Walnut Crumble
  • 5 sundried tomatoes, soaked for 2 hours, drained, and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground chipotle
  • 1/4 teaspoon salt
  • 1-1/2 cups raw walnuts
  • 1 tablespoon minced sweet onion


Step 1

For kale slaw, in a large bowl, toss together all ingredients and set aside.

Step 2

For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and mix well.

Step 3

For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.

Step 4

To serve, divide kale slaw and top with barbecue walnut crumble. We hope you give this delicious salad a try! Eat it with some raw crackers for a super satisfying meal.

Additional Information

A raw, nutritious update to cabbage coleslaw gets an added kick of flavor with the addition of a smoky barbecue topping.

Shredded kale offers a creative edge to classic coleslaw. Topped with a barbecue-inspired walnut crumble, this dish is perfect for backyard picnics (if the weather cools off enough).

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