From packed lunches to bring a plate BBQs, this rough cut kale coleslaw is as good looking as it is delicious. By using the multiple cabbages and mixed kale leaves, you get a colourful, crunchy dish. Add your favourite whole egg mayonnaise with a dash of mustard, and you’re good to go.
I use this coleslaw as a base for weekday lunches, adding eggs or tuna, chicken or even leftover roasted potatoes. It’s amazing in stuffed jacket potatoes as a meal or serve alongside things like pulled pork or anything that is rich and full of flavour.
As far as storage goes, this kale salad keeps really well. Make it ahead of time and save yourself all that chopping on the day. Make sure you hold off adding the mayonnaise and it will keep in an airtight container near the bottom of the fridge, for a week at least. A good tip is to wipe the condensation off the lid of your container whenever you take it out, to reduce wilting and icky dampness while storing. When the cabbage starts to brown, it’s pretty much done.
Rough Cut Kale Coleslaw
Red cabbage (1/4 small, washed)
White cabbage (1/4 small, washed)
Wonbok (half, medium, washed)
Kale (3 leaves, washed in hot water to blanch)
Purple Kale (3 leaves, washed in hot water to blanch)
Spring onions (4, half a bunch)
Salt and Pepper
Whole egg mayonnaise (up to 1 cup)
Dijon mustard (1 tbsp)
Olive Oil (1 tbsp)
Serves 4+ as a meal with protein, more as a side dish only.
Roughly chop the cabbages and kale, set aside some larger pieces and chop the rest smaller, then slice the spring onions. Combine into a large bowl and add salt and pepper to taste. In a separate small bowl, combine the mayonnaise with the mustard and olive oil. Store separately until ready to serve. Then combine the vegetables with the dressing.
If you’re doubtful about the kale in this, make sure you give this kale coleslaw a try. I know you’re going to be surprised by how well they all the flavours work together. If you’re looking to mix up this recipe a little you can add traditional items such as grated carrot or flat leaf parsley, or mix it up a little with toasted pine nuts, crunchy fried noodles or capsicum. Really, anything goes here! Enjoy.
Hi! I’m Melissa Walker Horn. Around here, they call me Suger. I’m the Chief Blogger and doer of all the things here at Suger Coat It. Blogging since 1901; I love a casual ootd, taking photos, and writing about things that irk or inspire me. I love wine and cheese, long days at the beach and spending time with my family. I make stuff for the internet over at Chalkboard Digital. You know, living the sweet life.