Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Kale, Purple Cabbage, and Carrot Slaw With Tangy Shallot Vinaigrette [Vegan]

This super nutrient-dense slaw is full of vibrant colors and textures! Earthy raw vegetables are softened by a tangy, light, and zesty shallow vinaigrette. Add this slaw to any dish! Whether you eat it as a side or use it as a burger topping, you can't go wrong.

Kale, Purple Cabbage, and Carrot Slaw With Tangy Shallot Vinaigrette [Vegan]

This Recipe is :

Dairy FreeVegan


For the Slaw

  • 1 bunch curly kale, ribs removed, finely chopped
  • 1 small head purple cabbage, core removed, finely chopped
  • 4-6 medium carrots, peeled and finely chopped

For the Dressing:

  • 1 shallot, minced
  • 2 teaspoons gluten-free dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste


  1. Rinse the kale and shake/pat dry or dry using a salad spinner. Remove the tough inner ribs. Working in batches, pulse a few times in a food processor until finely chopped (not minced into super tiny pieces, enough to have texture). Pour the chopped kale into a large bowl.
  2. Remove the tough outer leaves of the head of cabbage. Slice in half and trim away the white, tough inner core. Slice into chunks and load into a food processor, working in batches depending on the size of your food processor. Pulse until finely chopped. Add chopped cabbage to the bowl of kale.
  3. Peel the carrots and trim the ends. Slice into 1-inch pieces and pulse in a food processor until finely chopped. Add the carrots to the bowl of cabbage and kale.
  4. In a small mixing bowl, combine the minced shallots and dijon mustard. Add the red wine vinegar and whisk to combine. Very slowly pour in the olive oil, whisking vigorously as you do so, to emulsify the vinaigrette. Season to taste with salt and pepper. Pour over the slaw.
  5. Toss slaw and dressing until combined and well coated. Cover and chill in the refrigerator for 1-2 hours to allow all the flavors to meld. Toss and adjust salt and pepper seasoning before serving.






Stephanie is a world traveler, food truck fanatic, yoga teacher, and newlywed eating and blogging from Boston. With her blog, Steph in Thyme, she explores creative and accessible approaches to gluten-free, vegetarian, and vegan meals for every day.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Healthy Stuffed Potato Skins [Vegan]

healthy stuffed potato skins

Spicy Cauliflower Chickpea Burger [Vegan]

Spicy Cauliflower Chickpea Burger [Vegan, Gluten-Free]

Harissa [Vegan]

Harissa [Vegan, Gluten-Free]

Cheesy Sweet Potato Tots [Vegan, Gluten-Free]

Cheesy Sweet Potato Tots [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

22 comments on “Kale, Purple Cabbage, and Carrot Slaw With Tangy Shallot Vinaigrette [Vegan]”

Click to add comment
Caroline Leona Schlegel Price
1 Years Ago

I love colorful food

Agnieszka Yaga
1 Years Ago

Caitríona? :)

Izabel Rivers
1 Years Ago

Jessica Dodd

Matthew A Price
1 Years Ago

Caroline Leona Schlegel Price

Ash Hughes
1 Years Ago

Matthew Hughes

Dana Blackwell-Brunson
1 Years Ago

Shannon Laws

Christiana Alexis Kontinakis
1 Years Ago

Use your shallots here baby Patrick Miller ;)

C.e. Jeane
1 Years Ago

Love all the great food you post, thanks !

Richard Leeson
1 Years Ago

Jennifer Leeson

Kelley Braschayko
1 Years Ago

I bet this would be even better with some cooked lentils added in!


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×