Sesame-Kale Coleslaw

This Asian-inspired coleslaw is bursting with flavor and healthy ingredients.


When eating kale raw, it really helps its texture if you soften the leaves first. You can either blanch the leaves in boiling water for 20 seconds then remove and place immediately in an ice bath to bring temperature down, and pat dry before using. Or once you’ve chopped the kale, run a rolling pin over it several times to break up its tough cell walls.SesameColeslaw2

Combine the dressing ingredients together and blend until smooth. The color in purple cabbage is drawn out the longer it sits with the dressing, so toss everything together just before serving.SesameColeslaw3


Sesame-Kale Coleslaw

Marla Hingley
Prep Time 10 mins
Total Time 10 mins
Servings 4


  • 1 small head cabbage white, purple or savoy, thinly sliced
  • ½ bunch kale thinly sliced
  • 1 large carrot grated
  • ½ cup fresh cilantro chopped
  • 4 Tbsp sesame seeds toasted


  • 3 Tbsp tahini
  • 2 Tbsp GF rice wine vinegar
  • 2 Tbsp GF soy sauce
  • 1 clove garlic minced
  • 1 tsp maple syrup
  • ½ tsp Sriracha


  • For dressing, whisk together all ingredients until smooth. Thin with a bit of water if needed.
  • Combine all salad ingredients, then toss with the dressing.


If using purple cabbage - the color will start to 'bleed' out soon after it comes in contact with the dressing, don’t mix the salad together until just before serving.
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See also
Buckwheat Tabouli


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