Kale Slaw Salad

Marni Wasserman for Grail Springs

I love that this is my version of “coleslaw”. It makes a great dish to bring to a summer party or to keep on hand in your fridge for a quick lunch.

Prep time: 5 minutes

Ready in 10 minutes with food processor and 30 minutes if hand chopped!

Serves – 10 or more – amazing yield!

Store in fridge for 3-4 days


  • 1 bunch if kale (any variety), chopped into bite size piece with rib removed
  • 1 fennel
  • 1 head red cabbage
  • 2 carrots, shredded
  • 1 beet shredded
  • 2 tbsp hemp seeds
  • ½ cup olive oil or hemp oil
  • ¼ cup apple cider vinegar
  • 1 lemon, juiced
  • 2-4 tablespoons raw unpasteurized honey
  • 1 tsp sea salt


  • Shred the cabbage, carrots, beets and fennel in a food processor with shredding blade or use a mandolin or hand slice into thin strips.
  • In a mixing bowl, toss in all the raw vegetable ingredients (except the hemp seeds)
  • In a separate bowl mix together the vinaigrette
  • Combine vinaigrette with raw veggies and toss together until the cabbage and kale are well coated.
  • Allow salad to marinate in fridge for a few minutes – or up to an hour, mixing in the hemp seeds just before serving.

Delicious Knowledge

Full of colour, texture and flavour – this is a highly nutritious salad, especially when it is topped with mung bean sprouts! By the way…the longer it marinates the better it tastes!