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How to make Erewhon Markets Kale & Cabbage Slaw

Erewhon Kale & Cabbage Slaw

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  • Author: Chef Whitney Aronoff
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Vegan


This recipe is inspired by the one I enjoy from Erewhon Market in Los Angeles. This kale and cabbage slaw is a mayonnaise free version of coleslaw.

It uses a light white balsamic vinegar, shallot and Dijon mustard vinaigrette to flavor the raw vegetable salad.


  • ½ small green cabbage, shredded (about 3 cups)
  • 2 bunches Lacinato kale (flat leaf / dinosaur kale)
  • ½ cup sliced almonds, toasted
  • ½ cup dried cranberries (optional)
  • 1 small shallot
  • ¼ white balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp raw honey
  • ¼ tsp sea salt
  • ½ cup extra virgin olive oil


  1. Start by making the dressing. Add vinegar, mustard, honey and sea salt to the blender. Blend well and slowly drizzle in olive oil. Blend on high to fully emulsify. Set aside.
  2. Prepare your slaw by shredding the cabbage into ¼ inch strips. Add to a large bowl. De-stem kale, removing the center vein. Chop the leafy greens into 1-inch pieces, add to bowl. Drizzle in half the dressing and toss well. Add remaining dressing to full cover the greens. Garnish with toasted almonds and enjoy.


This salad stores well for 5-7 days for meal prep.

Save the veins of the kale for juicing or chop into 1-inch pieces and add to soup.

You may substitute champagne vinegar for white balsamic.

For best results shredding the cabbage, use a mandolin.