Kale Coleslaw with Cranberries and Creamy Dijon Mustard Dressing

Kale Coleslaw with Cranberries and Creamy Dijon Mustard Dressing – a fresh, vibrant, and nutrient-packed twist on classic coleslaw! Coleslaw is a delightful thing. Raw shredded kale is a delightful thing. A creamy, tangy Dijon dressing is a delightful thing. And the best thing? Keeping the main ingredients raw and fresh, they’re packed to the max with vitamins, nutrients and fibres. A salad with perfectly balanced sweet, savoury, and zesty flavours.

The best part? It takes just a few minutes to throw together and pairs beautifully with roast meats, grilled fish, BBQ dishes, or even as a light lunch. Whether you’re looking for a healthy side dish, meal prep staple, or something to brighten up your plate, this kale coleslaw delivers on flavour, texture, and nutrition.

Why You’ll Love This Recipe

✔️ Fresh & Crunchy – A mix of kale, cabbage, and cranberries for the perfect bite.
✔️ Creamy & Tangy – The Dijon mustard dressing adds a delicious zesty kick.
✔️ Quick & Easy – Ready in just a few minutes, no cooking required!
✔️ Healthy & Nutrient-Packed – Loaded with vitamins, fibre, and antioxidants.
✔️ Versatile & Meal-Prep Friendly – Pairs with roast chicken, BBQ, sandwiches, or grain bowls.

Simple, delicious, and effortlessly nutritious—this kale coleslaw will quickly become a staple in your kitchen!

This recipe is inspired by The Harvest Kitchen. Serve this coleslaw as part of a BBQ spread or with Roasted chicken for example.

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Kale Coleslaw with Cranberries and Creamy Dijon Mustard Dressing

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Dinner, lunch, sides

By Saffron – Serves: 4 as a side salad

Prep Time: 10 minutes Total Time: 10 minutes

Taste the delightful combination of Kale Coleslaw with Cranberries and Creamy Dijon Mustard Dressing—easy and nutritious!

Ingredients

• Salad ingredients
• 4-5 large kale leaves, hard stem removed, finely shredded
• 1 small green or Chinese cabbage, shredded
• Handful fresh green herbs like koriander, dill, parsley, mint etc (a mix of your favourite)
• 100 g dried cranberries or raisins
• Pepper & Salt
• Dressing
• 2 tbsp mayonnaise (more to taste)
• 2 tbsp yoghurt
• 1 tbsp dijon mustard (more to taste)
• 1 tbsp lemon juice (more to taste)
• 1 tsp honey (more to taste)
• Pepper & Salt

Instructions

1

Mix together all the dressing ingredients, taste and adjust to your liking (I like to add it to a sealable jar and then shake really well to mix).

2

Shred the kale and cabbage really finely, I used a food processor for this. You might need to do it in batches depending on the size of your food processor.

3

Roughly chop the herbs and add these, together with the cranberries, to the kale mix. Use your hands to blend all the ingredients well.

4

If making ahead, store the dressing and the coleslaw separately in the fridge at this stage.

5

When ready to serve, pour the dressing over the coleslaw and toss to coat.