Kale & Cabbage Slaw with Maple Dijon Vinaigrette

  • By Amanda Li
  • 25 Jul, 2016

Slaws make for an awesome make-ahead recipe because the longer it marinates, the more tender and flavourful the vegetables become!

1 head  kale, stems removed and finely sliced
1 small head 
red cabbage, outer leaves discarded and finely shredded or spiralized
2 carrots 
peeled & shredded or spiralized
3 stalks 
celery, thinly sliced on a diagonal
1 bunch
 green onions finely minced
1/3 cup 
extra virgin olive oil
¼ cup
apple cider vinegar
¼ cup 
maple syrup
2 tbsp 
Dijon mustard
To taste 
sea salt and freshly cracked black pepper
¼ cup 
sesame seeds


Step 1

In a large bowl combine all the ingredients together and using your hands, massage the contents thoroughly. The salad can be kept in the refrigerator for up to 4 days.

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