Creamy Dijon Kale Coleslaw with Cranberries
Fresh kale and cabbage slaw dressed in a tangy yogurt-based Dijon mustard vinaigrette, brightened with lemon and sweetened cranberries. Mixed herbs add complexity. Crunchy and bright, this coleslaw works as a side dish or light lunch base. Make ahead by storing components separately.
Ingredients
- 4 large leaves kale, hard stem removed, finely shredded
- 1 small head green or Chinese cabbage, shredded
- fresh green herbs, rough chopped, mix of koriander, dill, parsley, mintdry herbs1:3
less vibrant
- 3 ½ oz dried cranberries or raisins
- salt
- pepper
- 2 tbsp mayonnaise
- 2 tbsp yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp honey
Instructions
- 1
Whisk together mayonnaise, yogurt, Dijon mustard, lemon juice, and honey until combined. Taste and adjust seasoning to preference.
- 2
Shred kale finely after removing hard stems, then shred cabbage finely using a food processor if needed.
- 3
Roughly chop fresh herbs and combine with shredded kale and cabbage in a large bowl.
- 4
Add cranberries to the kale mixture and blend together using your hands.
- 5
If preparing ahead, keep dressing and coleslaw separate until serving.
- 6
Pour dressing over coleslaw and toss until coated.
Tips
Shake dressing in a sealed jar for even emulsification before tossing with slaw.
Use a food processor to shred kale and cabbage quickly and finely, working in batches if necessary.
Good to Know
Dressing and coleslaw stored separately in airtight containers in the refrigerator for up to 3 days.
Prepare dressing and coleslaw separately. Combine just before serving to maintain crunch.
Toss with dressing and serve as a side dish or base for grains and proteins.
Common Mistakes
Do not dress the coleslaw hours ahead to avoid sogginess.
Do not skip finely shredding the kale to avoid tough texture.