Creamy Kale and Cabbage Coleslaw

Have you ever had coleslaw that’s sitting in a pool of overly sweet, runny, white liquid? So unappetizing and NOT what coleslaw should be.

I’ve come up with a recipe that prevents this food travesty. This coleslaw dressing is creamy and flavorful, neither watered down with vinegar nor packed with sugar. I use some dried thyme for flavor and Dijon mustard for depth. Then I round it all out with a hint of celery salt for some oomph.

Which vegetables should I use?
I use a mixture of cabbage and kale with a touch of carrot – feel free to substitute, but stick with a total of 4 1/2 cups of vegetables.

Just a word about kale: I add kale to salads whenever I can because it’s so nutritious and fibrous. Just make sure to finely chop the kale to make it easy to chew.

Can I make this ahead?
You can make this slaw ahead of time. It’ll keep in the fridge for up to two days.

How do I make the coleslaw?
It’s so easy! Simply mix the mayonnaise, sugar, apple cider vinegar, Dijon, thyme, and celery salt in a large bowl. Then fold in the kale, cabbage, and carrot.


Print Recipe
5 from 3 votes

Creamy Kale and Cabbage Coleslaw

Prep Time25 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: coleslaw
Servings: 4
Calories: 111kcal



  • Measure the first 6 ingredeints into a large bowl and whisk together well.
  • Fold in the chopped kale, cabbage and carrot. Store in a covered container in the refrigerator until serving time.


Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 325mg | Potassium: 273mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5948IU | Vitamin C: 54mg | Calcium: 69mg | Iron: 1mg