Kale Slaw – Tuscan Kale, Red Cabbage & Parmigiano Reggiano

lacinato kaleThis time of year, the market is full of leafy greens, but sometimes it’s hard to figure out exactly what to do with them. Take kale for instance. You’re probably used to it braised or sauteed; but kale is also delicious raw if prepared the right way. So move over lettuce! We’ve got a recipe for a Tuscan Kale and Red Cabbage salad that’s crunchy, tangy, delicious, and really good for you! Check out the video and follow along with the recipe below!

Tuscan Kale and Red Cabbage Slaw:


  • 1 bunch Tuscan Kale (lacinato, dinosaur), stems removed and thinly sliced
  • 1 C. Red Cabbage, thinly sliced
  • 2 TBSP Red Onion, thinly sliced
  • 1/4 C. Hazelnuts, toasted and chopped
  • 1/4 C. Grated Parmesan Cheese
  • 1/4 tsp. Red Pepper Flakes


  • 1/4 C. Apple Cider Vinegar
  • 1 tsp dijon mustard
  • 1/4 C. Extra Virgin Olive Oil
  • Salt & Pepper to taste

Combine all the ingredients in a large bowl, toss with the salad dressing and allow to marinate for at least a half hour, up to eight hours. Dig in and enjoy!