How do I get the kale and cabbage finely chopped without over-processing?

For the kale, pulse a few times in a food processor until finely chopped but still with texture. For the cabbage, slice into chunks and pulse in batches until finely chopped, avoiding mincing into super tiny pieces.

What makes the shallot vinaigrette tangy?

The vinaigrette gets its tanginess from red wine vinegar, which is whisked with minced shallots and Dijon mustard, then slowly emulsified with extra virgin olive oil.

Can I make this slaw ahead of time?

Yes, it's recommended to make it 1-2 hours ahead and chill in the refrigerator. This allows the flavors of the slaw and dressing to meld together for a more cohesive taste.

What kind of kale is best for this slaw?

The recipe specifies 1 bunch of curly kale, with the tough ribs removed and finely chopped, which provides the ideal texture for this vibrant slaw.

How should I store leftover slaw?

Store leftover slaw covered in the refrigerator. Toss and adjust salt and pepper seasoning before serving, as the flavors will continue to meld and develop.

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

SK By: Stephanie Kirkos

Author Bio

Stephanie is a world traveler, food truck fanatic, yoga teacher, and newlywed eating and blogging... Read More

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A vibrant vegan slaw featuring finely chopped purple cabbage, curly kale, and carrots, generously coated in a tangy shallot vinaigrette, served in a large bowl.

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

Dairy Free

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.

Ingredients You Need for Kale, Purple Cabbage, and Carrot Slaw With Tangy Shallot Vinaigrette [Vegan]

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

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

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.
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.
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.
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.
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.