Kale Slaw

by Erin

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

Kale Slaw.

Jump to recipe

I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Kale Slaw ingredients.

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Costco kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

Kale Slaw tossed in a bowl.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

Kale Slaw on a Taco.

Kale Slaw.


Yield: 8 Servings Prep Time:
Nutrition facts: 200 calories 20 grams fat



  • 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
  • 1/4 of a small head of red cabbage, cored and thinly sliced
  • 8 ounces of Brussels sprouts, trimmed and thinly sliced


  • 1/2 cup mayonnaise (or plain Greek yogurt)
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • Salt and pepper


  1. In a large bowl, toss together the kale, cabbage and Brussels.
  2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
  3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.


*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

You may also like


Ina Garten’s Foolproof Ribs with BBQ Sauce June 24, 2024 - 7:13 pm

[…] could serve it up with whatever your favorite sides are. Maybe get some greens on your plate with a kale slaw or broccoli […]

Karen's Kitchen Stories June 3, 2024 - 2:30 pm

I love your taco idea! This sounds fabulous!

Erin June 3, 2024 - 7:03 pm

I see taco night in your future


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More