Side Servings

Kale slaw

15 minutes
20 minutes

“Kale and orange are a stunning pair in this fresh, wintry salad, which belongs wherever you put it: stacked onto spicy grilled fish, crammed into a rice roll or eaten just as is.” – Khanya Mzongwana

Wine/Spirit Pairing
Woolworths House Cultivar Moscato

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 1 bunch kale, washed and thinly sliced
  • 1⁄2 cup orange juice
  • 4 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 4 T white wine vinegar
  • 1 T wholegrain mustard
  • 1 t fresh ginger, grated
  • 100 g mayonnaise
  • 1 small kohlrabi, thinly sliced
  • 2 large oranges, segmented
  • 1 T sesame seeds, toasted

1. Using your hands, squeeze or massage the kale to soften it and help it to absorb the dressing.

2. To make the dressing, combine the orange juice, olive oil, salt and pepper, vinegar, mustard, ginger and mayonnaise in a large bowl. Add the kale, kohlrabi and orange segments and toss together well. Scatter over the sesame seeds and serve.

Cook's note: If you can’t find kohlrabi, use radishes, which are also part of the brassica family.

Find more coleslaw recipes here. 

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana 
Food assistant: Thalia Pillay

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

View all recipes


Load more