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Kale slaw in a white bowl with honey lime dressing

Kale Slaw with Honey Lime Dressing

Kale salad and coleslaw collide in this crunchy, addictive Kale Slaw! Ribbons of kale are combined with broccoli slaw, apples and sweet, tangy honey lime dressing. It's gluten-free, vegan and great for meal prep!

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  • 1 bunch lacinato kale tough stems removed and cut into into ribbons
  • 1/2 head radicchio sliced into ribbons (about 2 cups)
  • 6 ounces broccoli slaw (about 2 cups)
  • 1 medium apple chopped
  • 1 green onion sliced thinly on the bias
  • 1/3 cup dried cherries substitute with dried cranberries
  • 1/2 cup sliced almonds substitute with marcona almonds or pepitas if desired

Honey Lime Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lime juice about 2 large limes
  • 1.5 tablespoons honey
  • 1.5 teaspoons dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and toast for 5-10 minutes until golden brown and fragrant.
    1/2 cup sliced almonds
  • Place the kale, radicchio, broccoli slaw, apple, green onion, and dried cherries in a large bowl and set aside.
    1 bunch lacinato kale, 6 ounces broccoli slaw, 1 medium apple, 1 green onion, 1/3 cup dried cherries, 1/2 head radicchio
  • Place all dressing ingredients in a mason jar and secure the lid. Shake vigorously until emulsified and adjust the seasoning as needed.
    1/2 cup extra virgin olive oil, 1/4 cup fresh lime juice, 1.5 tablespoons honey, 1.5 teaspoons dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper
  • Toss the salad with enough dressing to coat (you won't need it all), and top with the toasted almonds. Serve and enjoy!


  • Pro tip: Prep the ingredients ahead of time to make this recipe go even more quickly!
  • Nutrition information includes all of the dressing, but you will probably only need half.  Leftover dressing will keep in the refrigerator for up to 2 weeks.
  • Kale slaw is great for meal prep!  Store undressed salad in the refrigerator for up to 5 days and toss with dressing just before serving to maintain crispness.
  • The broccoli slaw may be substituted with chopped cabbage, your favorite pre-chopped cabbage blend, or even shaved brussels sprouts.


Calories: 274kcal, Carbohydrates: 19g, Protein: 6g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Sodium: 108mg, Potassium: 433mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3673IU, Vitamin C: 65mg, Calcium: 112mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!