Jalapeño-Lime Kale Slaw

  • 5 to 6 cups thinly sliced lacinato kale
  • 1/2 cup (or more) diced red bell pepper
  • 1/4 cup packed cilantro
  • 1 jalapeño pepper, seeded
  • 1 clove garlic
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons fresh squeezed lime juice
  • 1/4 teaspoon sea salt or Herbamare

Here is a simple recipe for a raw kale slaw. It is very quick to prepare but actually tastes best about 12 to 24 hours after preparing. The dressing is spicy, not the burn-your-mouth type of spiciness, but hot.

Disclaimer: my kids won’t eat this!

I, however, love it. The spiciness feels just right to warm your belly on a cool fall evening. Last night we served it with warmed black beans and sticky brown rice, diced avocados, and baked delicata squash. I think it would be great with toasted pumpkin seeds sprinkled on top just before serving. The other week we served it atop a curried lentil and yam stew and the flavor combinations were fantastic!

Contributed by: Alyssa Segersten


Serves 2-4


  1. Place kale and diced red pepper in a large bowl, set aside.
  2. Place all ingredients for dressing into a blender and blend on medium until combined. I actually place all ingredients into a wide mouth jar and use my immersion blender. This way I don't dirty the whole blender!
  3. Pour dressing over salad and toss together. Taste and add more salt if needed. Let dressing mingle with the kale for 2 to 24 hours. The kale with tenderize and become softer the longer it sits. Enjoy!

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