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Home » Recipes » Salads

Easy Kale and Red Cabbage Slaw with Parmesan Cheese Recipe

Published: Feb 24, 2023 · Modified: Mar 5, 2024 by Gitta Grether-Sweeney · This post may contain affiliate links

Jump to Recipe·Print Recipe·5 from 1 review

Kale and Red Cabbage Slaw is an easy and delicious salad. The red cabbage adds crunch and color. Finish it off with a lemon vinaigrette and you have a refreshing winter salad though you will want to make it year-round.

Shredded kale, chopped red cabbage in a white round bowl with wooden salad tongs laying to the left of the bowl

Do you enjoy eating salads? If you do, you will love this Kale and Red Cabbage Salad tossed with a simple lemon vinaigrette. It is delicious on its own or paired as a side salad with Roasted Chicken, grilled steak, or roasted pork tenderloin. You can also use it as a topping on a sandwich or burger.

If you have read some of my other blog posts, you know that my husband is not a fan of vegetables.

Fortunately, over the years he has been willing to expand his palate. Since we normally have a salad with our dinner I like to change it up so it is not boring.

Recently I went out on a limb and made this salad with kale and red cabbage. I dressed it with his favorite lemon vinaigrette and he liked it! He says he especially likes the "crunch" from the cabbage.

If you have finicky eaters, give this salad a try!

A Healthy Salad

Kale and red cabbage are healthy for you. They are nutrient-dense and packed with vitamins and nutrients and high in fiber. Because they are low in carbohydrates they are also low in calories.

The bottom line is that this salad is easy to make, requires only a few ingredients, and tastes great!

Jump to:
  • A Healthy Salad
  • Simple List of Ingredients
  • Let's Make This Simple Salad
  • Don't Miss These Tips
  • Common Questions
  • Equipment
  • Storage Tips
  • Recipe Variations
  • What to Serve with Kale and Red Cabbage Salad?
  • 📋 Recipe
  • Subscribe to Newsletter
  • 💬 Comments

Simple List of Ingredients

Picture of a bunch of kale, wedge of red cabbage, wedge of parmesan cheese, salt and oil in a bowl and a whole lemon on a white surface
  • Lacinato kale is often called dinosaur kale because of its bumpy leaves that look like reptile skin. It is also known as Tuscan kale because it has long been cultivated in the Tuscany region of Italy. You can use curly kale in the recipe but the leaves are tougher than the Lacinato kale.
  • Red cabbage adds color and crunch to the salad.
  • Lemon juice- Be sure to use fresh lemon juice that you have squeezed from a lemon. It makes a world of difference!
  • Olive oil-canola or vegetable oil can be substituted.
  • Kosher salt-if you use a fine grind salt, use half the amount (½ teaspoon).
  • Parmesan cheese is used to finish off the salad. It is optional but I think the saltiness adds great flavor to the salad.

That's it! You only need a few ingredients to make this delicious salad.

Let's Make This Simple Salad

a hand removing the leaves from the stem of dinosaur kale

Remove the leaves by holding the bottom part of the stem with one hand and pulling the leaves down the stem.

shredded kale on a white cutting board with a chefs knife next to the kale

Stack the kale leaves on top of each other and cut the leaves into very thin slices.

Shredded kale leaves in a red basket of a salad spinner

Place the shredded kale in the basket of a salad spinner. Rinse the kale with cold water and spin it dry.

Sliced red cabbage on a cutting board

Rinse the cabbage under cold water. Slice it into thin slices or ribbons.

Shredded kale and cabbage in a white bowl

Place the kale and cabbage in a bowl. You can combine the salad in the bowl that you plan to serve it in.

Adding oil to lemon juice in a white bowl with a whisk in the bowl

Make the dressing. Add the oil to the lemon juice.

Add salt to bowl containing oil and lemon juice with a whisk

Add the salt to the lemon juice and oil.

Whisking vinaigrette with a whisk

Whisk it until it is combined.

Tossing kale and red cabbage with vinaigrette

Drizzle the dressing on the kale and cabbage. Toss to combine.

shaving parmesean slices on kale & cabbage salad

Make parmesan curls using a vegetable peeler.

Parmesan shavings on kale and red cabbage in a white bowl

Add as many parmesan curls as you like.

Tossing parmesan cheese into kale and red cabbage

Toss everything together.

Kale & red cabbage salad in a white bowl and on a square white plate

Enjoy this lemony and crunchy salad!

Don't Miss These Tips

  1. Be sure not to use the stems in the salad. They are tough and do not taste good.
  2. Let the salad sit for 30 minutes or so. This will soften the kale and allows the flavors to mellow.

Common Questions

How to clean kale without a salad spinner?

You will need to wash the leaves before you cut them. Wash each leaf under cool running water. Dry the leaves with a paper or clean cloth towel. Then proceed to cut the kale into thin ribbons or strips.

Can the salad be made ahead?

Yes, you can even add the vinaigrette. Unlike other lettuce, kale and cabbage stay crisp for a few days. Just be sure to store the salad in the refrigerator.

Equipment

  • Scale
  • Cutting board
  • Chef's knife
  • Salad spinner if you have one.
  • Medium and small bowl.
  • Small whisk
  • Salad tongs
  • Measuring cups and spoons

Storage Tips

Store leftovers in an airtight container for up to 3 days.

A great thing about this salad is that you can make it ahead and it stays crisp for several days. Make extra and eat it for lunch the next day.

Recipe Variations

You can customize this salad in various ways. Try one or two of the following:

  • Add 2 tablespoons of dried cranberries or raisins if you would like a bit of sweetness.
  • For additional crunch add 2-3 tablespoons sliced or slivered almonds. To take the flavor to the next level, toast the almonds before adding them to the salad.
  • Try feta cheese in place of parmesan cheese.

What to Serve with Kale and Red Cabbage Salad?

This salad is a great side dish to so many meals. It is delicious with Chicken Schnitzel or this Italian Sheet Pan Chicken. Serve it with Tomato Soup for a light dinner or a filling lunch.

Top the salad with Grilled Chicken and serve it with a warmed baguette. If you need a dish for a potluck, this would be perfect since the salad gets better the longer it sits.

The options are endless!

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I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️

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📋 Recipe

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Shredded Kale and chopped red cabbage in a white bowl with wood tongs on the left side

Easy Kale and Red Cabbage Slaw with Parmesan Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Gitta Grether-Sweeney
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
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Description

Looking for a healthy and flavorful side dish? This Kale and Red Cabbage Slaw recipe is the perfect way to add color and nutrients to your meal.


Ingredients

Units Scale
  • 6 ounces (1 bunch) Lacinato Kale (4 cups shredded) also known as dinosaur or Tuscan kale
  • 6 ounces (½ a small head) red cabbage, core removed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt


Instructions

  1. Remove the leaves by holding the bottom part of the stem with one hand and pulling the leaves down the stem.
  2. Stack the kale leaves on top of each other and cut the leaves into very thin slices.
  3. Place the shredded kale in the basket of a salad spinner. Rinse the kale with cold water and spin it dry.  Note:  If you do not have a salad spinner, thoroughly wash the kale leaves and dry them with a paper or cloth towel.  Then stack the leaves and cut them into thin slices.  
  4. Rinse the cabbage under cold running water. Slice it into thin slices.  
  5. Place the kale and cabbage in a bowl. You can combine the salad in the bowl that you plan to serve it in.
  6. Make the dressing. Add the oil to the lemon juice.  Add the salt to the lemon juice and oil. Whisk to combine.
  7. Drizzle the dressing on the kale and cabbage. Toss to combine.
  8. Make parmesan curls using a vegetable peeler.
  9. Toss and enjoy!  

Equipment

Image of 6" Balloon Whisk

6" Balloon Whisk

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Image of Chef's Knife

Chef's Knife

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Image of Cutting Board

Cutting Board

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Image of Salad Spinner

Salad Spinner

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(affiliate link)


Notes

  1.    Be sure not to use the stems in the salad. They are tough and do not taste good.
  2.    Let the salad sit for 30 minutes or so. This will soften the kale and allows the flavors to mellow.
  3.    Store leftovers in an airtight container for up to 3 days.

*Nutrition Disclaimer

Nutrition

  • Serving Size: 1 ¼ cup
  • Calories: 94
  • Sugar: 2.6 g
  • Sodium: 609 mg
  • Fat: 7.5 g
  • Carbohydrates: 6.9 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

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  1. Ayesha

    March 02, 2023 at 7:41 am

    I made this last night for dinner and my family loved it! It's a nice change from our regular weeknight salad. I made extra and had it for lunch the next day. Delish!

    Reply

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Welcome to Gitta's Kitchen! I will inspire you to prepare delicious meals for your family by sharing simple and healthier recipes. Step-by-step instructions ensure your success. Join me in my kitchen, and let's start cooking! 

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Shredded Kale & Red cabbage in a white salad bowl with wood tongs on the left side of the bowl