Mixed Vegetable Slaw 2.jpg

Mixed Vegetable Slaw

Serve this simple slaw with burgers, on tacos, or with grilled chicken or fish.

4.50 from 2 votes
Mixed Vegetable Slaw 2.jpg
Print Recipe

Mixed Vegetable Slaw

Prep Time10 mins
Chill Time1 hr
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 213kcal


  • 3 cups thinly sliced kale leaves
  • 2 cups thinly sliced red cabbage
  • 1 cup grated carrots about 2 large carrots
  • 1 cup frozen peas thawed
  • ½ cup chopped bell pepper
  • ½ cup cherry tomatoes halved
  • ¼ cup raisins or dried currants
  • ¼ cup sunflower seeds toasted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or pure maple syrup
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste


  • In a large bowl, toss together the kale, cabbage, carrots, peas, bell pepper, tomatoes, raisins, and sunflower seeds to combine.
  • In a small bowl, whisk together the lemon juice, olive oil, mustard, and honey. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
  • Refrigerate for at least 1 hour before serving, or up to 1 day.


Nutrition Facts
Mixed Vegetable Slaw
Amount Per Serving
Calories 213 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 102mg4%
Potassium 771mg22%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 16g18%
Protein 7g14%
Vitamin A 11815IU236%
Vitamin C 133.4mg162%
Calcium 135mg14%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coleslaw Dairy Free Hallie Klecker Kale Magazine Optionally Vegan Vegetables
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