Broccoli Kale Salad

Broccoli and Kale Slaw 

by Heather Reseck, R.D.

What a tasty way to enjoy the crunch of cruciferous vegetables! This make-ahead salad is popular at potlucks. It keeps well for several days in the refrigerator. 


Makes about 6 cups 


2/3 cup vegan mayonnaise 

2 tablespoons lemon juice 

1 tablespoon granulated sugar, maple syrup, or honey 

1 tablespoon frozen orange juice concentrate  

1 teaspoon finely grated lemon zest, preferably organic 

½ teaspoon salt, to taste 

1 (10-12-ounce) package broccoli slaw (about 4-5 cups) 

½ bunch kale, washed, stems removed, and finely chopped (about 3-4 cups) 

2 cups shredded cabbage 

½ cup dried cranberries  

½ cup toasted pumpkin seeds 


Stir the mayonnaise, lemon juice, sugar, orange juice concentrate, lemon zest, and salt together in a large bowl until well mixed. Stir in the broccoli slaw, kale, and cabbage.

Massage the dressing into vegetables with your hands until the kale softens and wilts, about 1 minute. 


If time allows, refrigerate 30 minutes or up to several hours. Stir in the pumpkin seeds and cranberries just before serving.  


To store: Cover and refrigerate for up to 4 days.  



  • Substitute roasted pecans, cashews, walnuts, sunflower seeds, or slivered almonds for the pumpkin seeds. 

  • Substitute any combination of chopped broccoli or cauliflower florets, shredded broccoli stems, and shredded green or red cabbage for the broccoli slaw and cabbage. 

  • Substitute 1 (28-ounce) package or 2 (12-ounce) packages of Sweet Kale Salad Kit for the broccoli slaw, kale, cabbage, cranberries, and pumpkin seeds. Discard the package of dressing. 



  • The secret to kale salad is to massage the dressing into the kale, which softens and flavors the kale. 

  • Cruciferous vegetables belong to the Cruciferae family. It include kale, broccoli, cauliflower, bok choy, arugula, Brussels sprouts, watercress, collards, arugula, turnips, rutabagas, and radishes.  

  • Cruciferae comes from Latin and means “cross bearing” because the flowers of the plants have four petals so that they resemble a cross. 

  • Cruciferous vegetables are high in fiber, low in calories, and contain phytonutrients—plant-based compounds—that reduce inflammation and the risk of cancer.