Allison Kramer
Kale Slaw With Barbecue Walnut Crumble
Give classic coleslaw an edgy twist with this raw kale and walnut dish.
June 23, 2026
Kale is the perfect way to boost your summer salads, especially with this creamy cashew dressing and barbecue walnut crumble.
What you need:
For the kale slaw:
3 cups shredded cabbage
2½ cups shredded kale
1 cup shredded carrot
¼ cup thinly sliced sweet onion
¼ teaspoon celery seed
For the dressing:
⅓ cup raw cashews, soaked for 1 hour, drained, and rinsed
⅓ cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
¼ cup water
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon maple syrup
¾ teaspoon salt
For the barbecue walnut crumble:
5 sundried tomatoes, soaked for 2 hours, drained, and rinsed
1 tablespoon olive oil
1 tablespoon water
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon ground chipotle
¼ teaspoon salt
1½ cups raw walnuts
1 tablespoon minced sweet onion
What you do:
- For kale slaw, in a large bowl, toss together all ingredients and set aside.
- For the mayo, in a high-speed blender combine all ingredients and blend until very smooth.
- For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.
- To serve, divide kale slaw and top with barbecue walnut crumble.
For more plant-based recipes like this, read:
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