Kaleslaw Salad

Prep Time
Cook Time
Ready In

"Wonderful salad from Greta Podleski from her awesome book...Yum And Yummer. Makes 8 cups."

Original recipe yields 8 servings


  • Serving Size: 1 (127.1 g)
  • Calories 136.9
  • Total Fat - 9.6 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 170.7 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 5.8 g
  • Protein - 2.5 g
  • Calcium - 87.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 57.3 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together all the dressing ingredients in a small bowl or measuring cup; set aside until ready to use.

Step 2

Place chopped kale in a large bowl and add 1/4 cup vinaigrette and massage kale for 5 minutes using your hands. (I know this is weird and cumbersome but just do it, please! You will be happy you did.)

Step 3

Add all remaining salad ingredients and at least 6 tablespoons dressing (or more, if desired; you might not use all of it).

Step 4

Mix well, cover and refrigerate for at least 1 hour before serving.

Tips & Variations

No special items needed.



This is a great salad and also adaptable to a certain extent. Instead of the dried cranberries I used raisins and instead of the pepitas I used pistachio nuts. I also used cilantro instead of the parsley. A wonderful salad and next time I will make it exactly as written. Thanks for sharing!

review by:
(23 May 2020)


I cut the recipe down for 4 and it was a fantastic slaw recipe, we loved this!! I was out of pumpkin seeds so used sunflower seeds. Thx for sharing this recipe with us.

review by:
(26 Aug 2019)