Festive Holiday Kale Slaw

December 02, 2016

Festive Holiday Kale Slaw

recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert



Bring this green dish to your next get-together for a festive side salad! Cabbage and kale are known for cancer prevention due to their antioxidant capacity, inflammatory richness, and potency in glucosinolates.

If you're afraid of using kale because you've had a bad experience with the texture in the past, fear not: I have a solution!

The oil and vinegar help to break down the fibres in kale and cabbage making it easier to chew and digest. Therefore, make the Festive Holiday Kale Slaw up to one day ahead of consumption for a palatable texture.  Bonus tip: Massaging your kale with vinegar and oil to will soften it more quickly - this is recommended if you're planning on serving it the same day! Simply massage the leaves with oil and vinegar, and let rest for about an hour.



1 medium head green cabbage

1 bunch curly kale

3 medium carrots

½ cup slivered almonds

1/3 cup cranberries (sweetened with apple juice)


For the dressing:

½ cup avocado oil or extra virgin olive oil

1/3 cup apple cider vinegar

½ tsp cinnamon

½ tsp fresh grated ginger

3 tbsp pure maple syrup

Sprinkle of Himalayan salt

Optional: cayenne pepper



  1. Finely shred the cabbage and kale with a large knife, and grate 3 medium carrots into a large salad bowl.
  2. In a dry pan on medium heat, toast slivered almonds until lightly browned and fragrant.
  3. Add almonds and cranberries to the bowl.
  4. Whisk together oil, vinegar, cinnamon, salt and maple syrup.
  5. Pour dressing over kale slaw mix.



 Spread the healthful cheer and share this recipe!


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