This is a lighter, healthier version of coleslaw that I love serving any time of the year. It’s excellent as a salad, rolled into a tofu wrap, or stuffed into grilled fish sandwiches. The dressing is creamy and flavorful, neither watered down with vinegar nor packed with sugar. Instead, it’s sweetened with maple syrup, flavored with dried thyme and celery seeds, and enriched with mayonnaise and Dijon mustard.
What vegetables should I use?
I used a mixture of red cabbage, lacinato kale, and carrot – feel free to substitute, but stick with a total of 4 ½ to 5 cups of vegetables.
How should I cut the vegetables? I used a knife to thinly slice the kale, a mandolin to shred the cabbage, and a box grater to shred the carrot.
Can I make this coleslaw ahead?
I prefer to eat the slaw immediately or within a few hours, but I’ve served it the next day to great reviews. Alternatively, you could prep the vegetables and dressing the day before and store them separately in the refrigerator overnight. Right before serving, toss the vegetables with the dressing.
How do I make the coleslaw?
It’s so easy!
- Mix together mayonnaise, maple syrup, Dijon mustard, thyme, and celery salt in a large bowl until well combined.
- Fold in the kale, cabbage, and carrot until evenly coated.
Creamy Kale and Cabbage Coleslaw
Ingredients
- ½ cup mayonnaise reduced fat is fine
- 1 tablespoon maple syrup
- 1 teaspoon mustard Dijon
- ¼ teaspoon dried thyme
- ⅛ teaspoon celery seeds
- 2 cups lacinato kale thinly sliced
- 2 cups red cabbage thinly sliced
- 1 carrot(s) large and grated
Directions
- Mix together mayonnaise, maple syrup, mustard, thyme, and celery seeds in a large bowl until well combined.
- Fold in the kale, cabbage, and carrot until evenly coated.