Photo: Kale and Apple Salad

Kale Slaw with Miso-Dijon Dressing

A simple kale salad with an easy dressing: good for lunches and dinner all week long!

Updated: Mon, 05/13/2019 - 8:52pm


  • 1 bunch kale, stems removed and sliced thinly
  • 2 cups shredded red cabbage
  • 2 cups shredded carrots
  • 2 Tablespoons pumpkin seeds
  • 2 Tablespoons sesame seeds

Miso Dijon Dressing

  • ΒΌ cup olive oil
  • 2 Tablespoons prepared Dijon mustard
  • 2 Tablespoons miso
  • 2 Tablespoons lemon juice + more to taste
  • Pinch red pepper flakes
  • Sea salt and black pepper to taste


  1. Add kale to a large bowl. Massage gently with your hands to break down kale; it will reduce to about half size and look wilted. Add cabbage, carrots and seeds and toss to combine.
  2. Whisk together all Dressing ingredients in a small bowl.
  3. Pour a few tablespoons of Dressing over salad. Toss well and add more dressing if desired; store any unused dressing in a small jar for a week. Serve salad immediately or refrigerate leftovers for up to a week. Enjoy!