Garlicky Caesar kale slaw combines healthy kale with a luxurious homemade Caesar dressing, buttery Parmesan cheese, and crunchy mini croutons. Who needs a main course when you’ve got a side dish like this??
I know, normally the thought of a kale slaw doesn’t usually set our hearts racing. But this Caesar kale slaw isn’t your typical recipe, it takes its cues from one of the world’s most luxe salads…
Caesar kale slaw (Caesar salad meets kale slaw) is another one of my grocery store salad counter discoveries. Just like my Snap Pea Salad and my Ramen Salad I discovered it when we were putting together one of our go-to busy day dinners (broiled salmon + a readymade supermarket salad.) That thick garlicky Caesar dressing, lots of shredded Parm and tiny little crunchy croutons (my addition!) make it so satisfying. This is one summer side you’ll be making all year long. I can’t think of a meal you couldn’t pair it with.
Let’s dig in
Caesar kale slaw ingredients
- kale*
- I use the curly kale, which has the best texture for kale salads. Lacinato kale (with the long blue-green leaves,) also known as dinosaur kale or Tuscan kale, it’s best used in cooked dishes.
- shredded Parmesan cheese
- the shreds (rather than powdered) Parm adds great flavor and texture to the slaw.
- crusty bread
- to make the mini bread crumb croutons
- olive oil
- mayonnaise
- garlic
- lemon
- Dijon mustard
- anchovies or anchovy paste
- do include these, they really give the Caesar dressing its authentic distinctive flavor. If you need a vegan substitute, try a vegan Worcestershire sauce.
- salt and fresh cracked black pepper
*Kale is a superfood, “supporting the immune system, regulating blood pressure and potentially reducing the risk of various types of cancer.” according to the Mayo Clinic and many others. So it makes sense to swap it for romaine (in Caesar salad) or white cabbage (in a slaw.)
How to prep kale for slaw (skip the massage!)
Kale is one of the sturdiest of greens. If you don’t prep it properly it can be unappealingly chewy when served raw in salads. For slaw, I slice off the tough stems, and then bunch a few leaves together with my hands and finely shred it. Thinly slicing or shredding kale makes it easier to eat and helps it absorb the dressing. No massaging necessary for this Caesar kale slaw recipe!
Those micro croutons are everything!
I think my favorite favorite part of this Caesar kale slaw is the garlicky mini croutons. I made them super small so the scale would match the thinly shredded kale in my slaw. Good extra virgin olive oil, garlic, and salt is all you need for great toasty flavor. Their crunch adds another dimension to the salad, and now I want to add baby croutons to everything!
How do I get them so small? I use my favorite kitchen gadget, my stainless steel Alligator Chopper, of course! You’ve heard me rave about this tool before, I use it all spring and summer long for chopping veggies for all kinds of salads and I found that if I load it with a thin slice of bread it will cut little croutons.
Don’t want to bother with mini croutons? Make chunky toasted breadcrumbs instead: process or shred your bread before toasting.
A quick Caesar dressing for your kale slaw
This homemade Caesar salad dressing is thick, rich, and really delicious. It’s a slightly modified version of my from-scratch Caesar dressing recipe, the only real difference is that I use readymade mayo, rather than making it from scratch. The dressing is thick and clings to the curly kale really well. The recipe makes extra, so you can really load it on if you like (or use the extra on another salad.)
more slaw recipes
Nothing beats a great slaw, and my Caesar kale slaw is one of many shredded salads in my collection.
- Green Goddess Coleslaw
- Coconut Pineapple Coleslaw
- Crunchy Chinese Coleslaw
- Creamy Buttermilk Coleslaw
- Fried Cabbage and Bacon Slaw
- Asian Slaw
Caesar Kale Slaw
Equipment
- small food processor or immersion blender for dressing
Ingredients
Caesar dressing (can be made up to several days ahead)
- 2 cloves garlic, peeled
- 1 cup mayonnaise
- 2 Tbsp lemon juice
- 1/4 cup shredded Parmesan cheese
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp anchovy paste, or 2 anchovies
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
mini croutons
- 2 cups very small bread cubes*
- 2 Tbsp olive oil
- 2 cloves garlic, minced or put through a press
- pinch kosher salt
slaw
- 8 handfuls shredded kale, (cut in 1/4 inch shred)
- 1/3 cup shredded Parmesan cheese
Instructions
Caesar dressing (you may not use all of it)
- Using a small food processor put the garlic into the bowl and process until finely minced. Add the rest of the ingredients and process until well combined. Taste the dressing and adjust as you like. Transfer to a jar and refrigerate until needed.
mini croutons
- Put the mini bread cubes in a bowl and toss with the oil, garlic and salt. Heat a skillet over medium heat and sauté the croutons until golden and crunchy, about 5 minutes or so, tossing almost constantly. Set aside to cool.
kale slaw
- Put the shredded kale in a large mixing bowl. Toss with about half of the dressing. Toss vigorously to get all of the kale evenly coated. Toss in the shredded cheese. At this point the slaw can be served or it can be chilled for up to several hours before serving.
- Just before serving, toss with more dressing, if needed, and top with the croutons. Add more fresh cracked black pepper if you like.
