Corona Virus Update

Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes
Previous Next

For the Love of Cooking!

Recipes and Resources for Making Great Food



Rainbow Kale Slaw Recipe

My Recipe Box

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Shopping List

Rainbow Kale Slaw

Rate this Recipe

Serves 8 | 


2 bunches lacinato kale
1 bunch organic rainbow carrots
2 asian pears
1 bunch scallions
1 fresh parsley
1/4 cup raw slivered almonds
1/2 cup vegan mayonnaise
1/4 cup apple cider vinegar
2 tablespoon maple syrup
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, to taste


  1. Use a sharp knife to remove the stem from each kale leaf. Work in batch-es of four to five leaves, stack the leaves after removing the stems and fold them in half. Slice through the leaves cutting them into 1/4 inch slic-es, transfer the sliced kale to a large salad bowl.
  2. Rinse and peel the carrots. Using a mandolin adjust the blades to a fine julienne and slice them at a horizontal angle being careful to avoid con-tact with the blades, or cut them by hand slicing them into a super fine one-inch long julienne. Core the asian pears and slice them with the mandolin or by hand cutting them like the carrots. Toss the carrots and pears into the kale.
  3. Remove the stem ends and two to three inches off the dried tough ends of each onion. Cut them into thin rounds. Remove the stems from the parsley and chop the leaves, toss the sliced onions and parsley into the kale mixture.
  4. In a small mixing bowl combine the vegan mayonnaise , vinegar, maple syrup, salt and pepper. Mix well and pour over the kale mixture.
  5. Heat a skillet on medium high, add the raw slivered almonds and stir con-tinuously for a few minutes until they become fragrant and are lightly toasted. Remove them from the heat and let them cool. Add the toasted almonds to the salad, stir to combine then cover and refrigerate for one hour to develop the flavor and soften the texture of the kale.
  6. This protein packed veggie salad is good enough to serve as an entree!
  7. Note
  8. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Side
view disclaimer
In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

More Vegan Recipes:

Rate this Recipe


Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.



Please Log in to comment
See Other Recipes Like This