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It’s time to break out the grill! Does anyone else have a hard time finding sides for grilling? In an effort to eat more vegetables I threw together this Simple Slaw with Kale. Granite there is bacon in this recipe, but that’s really the only way I can get Nolan to eat a salad.
This recipe can be adapted to be vegan, just leave out the bacon and use Vegenaise. The slaw dressing pictured is actually made with Vegenaise because my mom is allergic to eggs so she can’t have regular mayonnaise. She swears by the brand Follow Your Heart. In fact she has three jars in her fridge … just in case she can’t find it at the store!
If you haven’t had any luck finding a vegan mayonnaise you should really give it a try. I am not vegan, but I can’t tell a difference when I’m eating at her house. You can find it on Amazon here!
If you can eat eggs feel free to use regular mayonnaise! Dukes is my favorite brand. Now back to the slaw … Besides bacon, this slaw has sweet dried cranberries, toasted pecans, and a crunchy cabbage and kale mix.
Here’s the recipe:
PrintSimple Kale Slaw with an Egg-less Dressing
Simple Kale Slaw with an Egg-less Dressing is a perfect side dish for your next grilling session or summer gathering.
- Prep Time: 20
- Total Time: 20
- Yield: 4 1x
Ingredients
Slaw:
- 3 cups Kale, cut into ribbons
- 8 oz coleslaw mix
- 1/4 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup bacon bits (optional)
Dressing:
- 1/2 cup Vegenaise (or regular mayonnaise)
- 3 Tablespoons sugar
- 1 Tablespoon plus 1 teaspoon apple cider vinegar
- Dash of salt and pepper
Instructions
- Mix all of your slaw ingredients in a large bowl.
- In a separate bowl mix all of your dressing ingredients.
- Pour the dressing over the slaw mixture, toss everything together, and serve.
Notes
This slaw is pretty sturdy and can stay refrigerated up to 4 hours before serving.
Need more side dish recipes? Check these out:
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