Kale Slaw Recipe | Salad Recipes | PBS Food

The juxtaposed tender, crunchy and chewy textures as well as the tart and sweet flavors make this a tasty green salad.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)

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  • 5.7 ounces (160 grams) Lacinato kale
  • 1.4 ounces (40 grams, or ~1/2 small carrot) carrots, shredded
  • 1.6 ounces (45 grams, or ~1/4 cup) raisins
  • 1/4 cup vegan mayo
  • 1 tablespoon lemon juice
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon salt


  1. Remove the tough stems from the leaves of kale and stack the leaves up.
  2. Roll the leaves and then use a sharp knife to shred it into thin strips.
  3. Put the shredded kale in cold water and soak for a few minutes before draining and spinning it in a salad spinner.
  4. Put the kale in a bowl with the shredded carrot and raisins.
  5. To make the dressing, whisk the vegan mayo, lemon juice, caraway seeds and salt together.
  6. Pour over the kale and toss to coat evenly.
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