🌈 Raw Rainbow Cabbage & Kale Salad

By andijorichards

I’m putting together a vibrant, flavor-loaded Raw Rainbow Cabbage & Kale Salad for today’s family BBQ—and I’ve got a good feeling it’ll be a crowd-pleaser.

Since I don’t eat much meat, I want to bring a side dish that’s not just colorful and fresh—but also hearty, nourishing, and full of texture. I’m going for something that stands on its own—boosted with extra protein and healthy fats from a mix of seeds and nuts.

As usual, my cooking style leans fusion—so this slaw is definitely a global flavor mashup. It’s sweet, tangy, nutty, savory, and crunchy all at once.

One of the best parts? It keeps getting better as it sits. Kale and cabbage are sturdy cruciferous veggies that actually benefit from some marinating time. The longer they soak up the dressing, the deeper the flavor.

This salad also has endless remix potential:

  • Stuff it in Asian lettuce wraps with sautĂŠed mushrooms
  • Wrap it up in spring rolls with fresh herbs
  • Or pile it onto a hearty toasted sandwich (see my “If My Life Were a Sandwich” post for inspo)

Now, onto the colorful crunch…

🥗 Raw Rainbow Cabbage & Kale Salad Recipe

Ingredients

Base Veggies:

  • 2 cups purple cabbage, finely shredded or chiffonade
  • 1.5 cups dino kale (lacinato kale), chiffonade
  • 1 large carrot, julienned
  • ½ red onion, very thinly shaved
  • 1 Persian or English cucumber, sliced and chopped
  • Handful of fresh parsley, roughly chopped

Flavor Boosters + Crunch:

  • 2-3 tbsp chopped sun-dried tomatoes
  • 2-3 tbsp honey roasted slivered almonds
  • 2 tbsp sesame seeds
  • 2-3 tbsp chopped walnuts

Marinade/Dressing:

  • 2 tbsp extra virgin olive oil (EVOO)
  • Juice of 1 lemon
  • ½ tsp regular paprika
  • ½ tsp spicy paprika (or to taste)
  • Cracked black pepper, to taste
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice wine vinegar
  • 1 tbsp nutritional yeast
  • 1 tsp mayo
  • Himalayan sea salt, to taste

Instructions

  1. Prep the veggies: Finely slice the cabbage and kale into thin ribbons. Julienne the carrot, shave the onion, and chop the cucumber and parsley.
  2. Combine your base: In a large mixing bowl, toss together all the fresh veggies and herbs.
  3. Add in the crunch: Mix in the sun-dried tomatoes, almonds, sesame seeds, and walnuts.
  4. Whisk the marinade: In a small bowl or jar, stir together all the marinade ingredients until well combined. Taste and adjust to your preference.
  5. Toss and massage: Pour the marinade over the salad and toss well. Gently massage it in, especially into the kale—it helps soften the leaves and blend the flavors.
  6. Let it chill (optional but encouraged): If time allows, let the salad rest in the fridge for at least 30 minutes (or longer). The flavor just gets better.

📝 Serving Ideas

  • As a colorful, nutrient-packed BBQ side
  • Inside lettuce cups with mushrooms or tofu
  • Wrapped in spring rolls with vermicelli and herbs
  • On a grainy toasted sandwich with avocado and hummus

This salad is vibrant, flexible, and full of good vibes. Whether it’s the star of your plate or a punchy side, it brings bold flavor and rainbow energy to any table. ✨

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