This super easy Kale Broccoli Salad uses a bagged slaw mix with fresh massaged kale and a handful of flavorful ingredients to create a delicious summer side salad you’ll make over and over again.
First Published: March 2017 Last Updated: May 26, 2020
Summertime is made for easy side salads, BBQ meat and fun in the sun! That’s why I am so excited to share this recipe with you guys today! A salad should be simple to make and use loads of fresh ingredients to create a flavor profile that no one will find boring, just like our delicious Brussel Sprout Apple Salad !
This Kale Slaw is no different my friends, and it uses a bagged broccoli slaw mix from the supermarket to make it even easier (and a whole lot quicker). Now don’t get me wrong, if you want to use a box grater you can easily get the same result, I just wanted fast.
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Summer side salad
This Kale and Broccoli Salad is loaded with so many good-for- you foods; from the kale, broccoli and cabbage, to the pepitas (pumpkin seeds without a hull) that you sprinkle on top, it is a feel good dish that your friends will beg you to make for them again and again.
I love that it makes such a big bowl too, there is more than enough to go around at a dinner party, or keep for yourself for lunches! It comes together in minutes and the dressing is a perfect compliment with its slight acidity and tang…in fact I am already thinking of how well the dressing would go with a number of salad dishes I make.
We took a couple of short cuts with this one, although you can shred the broccoli and cabbage yourself, I went for my go-to mix from my local grocery store. The nice thing with the mix that I use is that it also has carrots and red cabbage in it which add to the already beautiful colors in this salad.
Frequently asked questions
These are a few questions we get asked when it comes to using raw kale for a salad, if you have a question that isn’t answered below leave us a comment so we can answer for you!
Do you cook kale for a kale salad?
For this particular salad recipe you want to use fresh, uncooked kale. This is a cold salad that you want to have a lot of crunch to. Cooking the kale changes the texture and is better suited for our White Bean & Kale Salad.
If you are not a fan of kale in it’s raw form I would suggest you try to find baby kale, it is a younger kale and often a lot more tender than the full grown varieties.
How to prepare kale for salad
There are a couple of quick steps you want to take to ensure your kale is prepped for your salad; first off you need to wash it really well. I often find that kale has dirt caked on to the leaves, so give it a good scrub. You then want to remove the ribs (the thick center of the kale) as this tends to be bitter and is not the greatest addition to your salad. Lastly, if you want your kale to be a little more tender give it a nice gentle massage before tossing with the rest of the veggies!
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Kale and Broccoli Salad with Creamy Coleslaw Dressing
- 2 cups washed and chopped kale
- 1 pkg broccoli slaw with cabbage and carrots in it (approx 4 cups)
- ⅓ cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar or White Wine Vinegar
- 1 tsp Honey
- ½ tsp Salt
- ¼ tsp Pepper
- ½ tsp Celery Seeds
- Sunflower or Pumpkin seeds for garnish
- Prepare the cabbage, kale and broccoli and combine them in a large bowl.
- In a small bowl, whisk together the mayo, apple cider vinegar, honey, dijon mustard, salt, pepper and celery seeds.
- Pour the dressing over the greens and mix until combined.
- Cover and put in the fridge until you are ready to serve (at least 30 mins).
- You can make this salad the day before by mixing in half of the dressing and reserving the other half until you are ready to serve.
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Find the original recipe here that this salad was adapted from, along with many other yummy dishes from The Cheerful Kitchen!