Kale and Cabbage Coleslaw with Marcona Almonds

by heidi on June 19, 2012

Post image for Kale and Cabbage Coleslaw with Marcona Almonds

I’m into layering. Not just in my clothing options—yes, I’m a big fan of piling on the tank, then the shirt, then the sweater, jacket or blazer—but also when it comes to cooking.

Layering flavors and textures in a dish—and even an entire menu—is the sign of an adventurous and accomplished home cook. The cook that takes the uneven path and changes our anticipated cravings with a little extra crunch or flavorful zing is the cook that delivers memorable meals. And by memorable I do not mean complicated or over worked. Just. Good. Food.

Foodie Crush Kale Coleslaw Salad with Marcona Almonds

I’ve been partial to this mindset ever since I can remember when my favorite after-school snack was crunchy Triscuits topped with creamy liverwurst—hey, I’m German, what can I say? A tuna fish sandwich wasn’t complete without a layer of crunchy potato chips and puckerey kosher pickles. It was all about the texture combos for me, and it still is.

Cabbage is the perfect example of an ingredient that can use an extra oomph, a little push to the flavorful side.

We grilled out for Father’s Day this past weekend and my man requested coleslaw. Rather than go with the classic mayo-laden slaw you’ll most often find in grocery store deli cases, I wanted a slaw that had microbursts of flavor and even more crunch.

Foodie Crush Kale Coleslaw Salad with vinaigrette

First off I ditched the mayo for vinegar for a cleaner taste that complemented the crunch of the veggies.

Then I added green, leafy kale—the hearty cabbage’s cousin and ingredient darling thanks to its anti-cancer properties and high vitamin content. It’s ribboned leaves created a visual change-up not always found in slaw.

Did I mention how healthy it is?

Kale and Cabbage Coleslaw Salad with Marcona Almonds

Another layer of crunch came from carrots (more beta carotene), red bell pepper (high in lycopene and another cancer fighter) and my favorite ingredient of the moment Marcona almonds (a great source of protein and rich in Vitamin E which helps lower the bad cholesterol we all carry along with us.)

Yep its a healthy side dish. But tasty. Super tasty.

I served it on the side with grilled chicken breasts but will definitely break it out as a topper for Sloppy Joes or pulled pork sandwiches.

And you can bet I won’t forget the potato chips.

Kale and Cabbage Coleslaw with Marcona Almonds

Serving Size: 8-10

Kale and Cabbage Coleslaw with Marcona Almonds


1 14-16 oz. package classic coleslaw mix
3 cups kale, stems removed and chopped
1 red bell pepper, cut into matchsticks
1 carrot, peeled and cut into matchsticks
2 green onions, chopped
1 ½ cups Marcona almonds, roughly chopped in large pieces
½ cup canola oil
¼ cup champagne vinegar
1 clove garlic, pressed or minced
2 teaspoons sugar or agave
2 tablespoons caraway seed
1 teaspoon salt and pepper


  1. In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds.
  2. In a small bowl slowly whisk champagne vinegar into canola oil, mixing to emulsify. Add garlic, sugar or agave, caraway seed and salt and pepper mix well.
  3. Pour dressing over coleslaw mixture and toss well to combine. Cover and refrigerate for 1 to 4 hours. Serve cold or at room temperature.

Oh, how I love the crunch, the clean flavors of this recipe. But sometimes my menu calls for a little change-up. Mix and match my fellow food bloggers recipes below to create a coleslaw fit for any style of cuisine.

It looks like kimchee, it’s spicy like kimchee, but it’s not. It’s Korean Style Spicy Slaw from Joanne of Week of Menus.

Spicy Asian Slaw Eat Live Run

As we traverse through Southeast Asia, check out how Jenna puts an Asian spin on the crunch-a-munch coleslaw fété with a bit o’ soy, sesame and rice vinegar with Eat Live Run‘s Spicy Asian Slaw 

Apple Fennel Slaw Guilty Kitchen

Elizabeth of Guilty Kitchen has created a light and licorice-ey flavored super crunch salad with Apple Fennel Slaw.

Greek Coleslaw Sprout

As we continue our coleslaw ’round the world tour, check out Sprout‘s Greek Coleslaw featuring Savoy cabbage, olives and feta, a lively combo that Ashley assures will keep in the fridge for a week.

Cabbage and Beet Coleslaw The Kitchn

Looking for a bright red tongue? Look no further than Faith’s Cabbage Beet Coleslaw, dotted with flavors of orange and honey from The Kitchn.

Related Posts

Thai Chicken Cheeseburger with Cucumber Slaw
Chinese Chicken Salad with Sesame Dressing
Avocado, Onion and Tomato Salad
Cherry Tomato and Hearts of Palm Salad

Thanks for reading and please keep in touchSubscribe to Foodie Crush and follow me on  TwitterFacebook and Pinterest and check out  Foodie Crush magazine and  Cookie Cravings cookbook.


Posted in: recipes,salads and sides,vegetables and fruits

{ 17 comments… read them below or add one }

Kathryn June 19, 2012 at 2:42 am

Normally I’m not a fan of coleslaw – it’s too heavy and cloying for me – but this looks and sounds so bright and fresh. The perfect summer side!


Meg June 19, 2012 at 4:23 am

Yum! I like the kale + cabbage combo. And I was a huge fan of liverwurst growing up (it’s totally a German thing)


heidi June 19, 2012 at 9:29 pm

So glad to find another liverwurst lover out there, we’re few and far between!


Jennifer | Mother Thyme June 19, 2012 at 7:02 am

Just beautiful! What a great combo. This is my kind of coleslaw.


Ali @ Gimme Some Oven June 19, 2012 at 7:33 am

Gorgeous! And I LOVE that you included kale! Sounds delicious. :)


brandi June 19, 2012 at 8:27 am

ah…those marcona almonds are sneaky. i was sure they were cashews from your pic on fb!

this sounds delicious. i made a brussel sprout/apple/sunflower seed slaw last fall. so good.


Penny June 19, 2012 at 9:05 am

I never saw coleslaw in such various forms. They really delicious & lucrative. I liked that Korean style spicy slaw most. Yum!


Bev @ Bev Cooks June 19, 2012 at 9:07 am

So. Stinkin’. Beautiful. And I love to layer too!


Cassie June 19, 2012 at 10:18 am

Beautiful! I love how versatile cabbage is. Looks amazing!


Katrina @ Warm Vanilla Sugar June 19, 2012 at 4:53 pm

Your photos always rock my world. Love this!


heidi June 19, 2012 at 9:29 pm

You are way too nice. I say that about way too many bloggers I see too. XOXO


Katie June 20, 2012 at 3:35 am

This looks great! I love that you’ve skipped the mayo, which is always my least favourite part of slaws. Crunchy layers of flavour, yum! Thanks for the recipe!


kelley June 20, 2012 at 6:51 am

Another gorgeous recipe, H. The colors and flavors are are speaking to me! (They’re saying, make me and eat me, FYI.)


Wendy@chezchloe June 20, 2012 at 8:43 am

I’m a huge fan of kale coleslaw. You might also try, if you haven’t already, massaging some kale and making a straight up raw kale salad. It’s amazing- I’ve done my with shaved fennel and love it (I’ve got a post on some raw salads) . I’m liking the looks of this spicy Korean slaw too. Nice round up for summer.


heidi June 20, 2012 at 3:02 pm

Thanks and check out the last issue of Foodie Crush magazine for Kelley of Mountain Mama Cook’s recipe for Kale Salad with pine nuts. It’s crazy good.


Riley June 21, 2012 at 8:07 pm

Coleslaw is always so thick and mayonaisey. But this looks really light and yummy!


Jessie June 24, 2012 at 10:13 pm

that looks so good! i love the salty crunch of marcona almonds with salads!


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