Cabbage and Kale Slaw with Caraway Ranch Dressing

Cabbage and kale coleslaw, with thinly sliced red onions, tossed with a tangy buttermilk caraway ranch dressing.

Cabbage and Kale Slaw
Elise Bauer

Have you heard? Kale is "trendy" these days. In fact, it may be on the tail end of its hip popularity, I'm guessing the kewl kids have moved onto something else, like radicchio, ramps, or radish tops.

"Hot" or not, kale is okay by me; we love our greens here. Kale and cabbage together are a classic combination, most notably found in Irish colcannon mashed potatoes.

Cabbage and kale are related—both are brassicas, and both are sturdy plants that store well and can live through winters. It's only natural to find them enjoying each other's company in a shredded slaw salad like this one.

Pulling this slaw together is a tangy buttermilk dressing, a sort of ranch dressing, with notes of caraway. It's perfect to serve alongside fish or seafood, and with the caraway would be great with pork and potatoes as well.

Cabbage and Kale Slaw with Caraway Ranch Dressing

Prep Time 20 mins
Total Time 20 mins
Servings 4 to 6 servings

Ingredients

Dressing Ingredients:

  • 1 tablespoon shallots, minced

  • 2 teaspoons Dijon mustard (whole grain or smooth)

  • 2 tablespoons champagne vinegar (or white wine vinegar)

  • 6 tablespoons buttermilk

  • 2/3 cup extra virgin olive oil

  • 1 teaspoon caraway seeds

  • 1/2 teaspoon salt

  • Pinch white pepper (can sub black pepper)

Salad Ingredients:

  • 4 cups green cabbage, thinly sliced (about 1/2 a large head)

  • 1 cup red onion, thinly sliced

  • 1 cup, packed, curly or lacinato kale, thinly sliced (center tough stems removed before slicing the leaves)

Method

  1. Heat and grind caraway seeds:

    Heat a small sauté pan on high heat. Add the caraway seeds to the pan. Stir the seeds in the pan and heat them until they are warm and fragrant, then remove from pan. Do not brown them. Grind them with a mortar and pestle or mince them up finely with a sharp knife.

  2. Make dressing:

    Add the shallots, mustard, and vinegar into a bowl, whisk to combine. Whisk in the buttermilk. Slowly dribble in the olive oil, whisking to create an emulsion. (You can also put everything into a jar, close the jar and shake vigorously to create an emulsion.) Whisk in the caraway seeds, salt, and pepper.

  3. Assemble salad:

    Place the thinly sliced cabbage, red onion, and kale into a large serving bowl. Sprinkle with dressing and toss to combine 10 to 15 minutes before serving.

Cabbage and Kale Slaw
Elise Bauer
Nutrition Facts (per serving)
270 Calories
25g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 270
% Daily Value*
Total Fat 25g 32%
Saturated Fat 3g 17%
Cholesterol 1mg 0%
Sodium 265mg 12%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 3g
Vitamin C 49mg 244%
Calcium 96mg 7%
Iron 1mg 4%
Potassium 345mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.