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Recipe: Honey-Mustard Almond and Dried Cherry Slaw

This kale-based slaw is quick to put together and easy to customize to your taste.

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Photos by Olivia Mindelle

If you’re in need of a vibrant, crunchy slaw (in a super-tasty dressing!), but really don’t want to spend a ton of time finely shredding a bunch of produce, this is it. It’s packed with crunchy smoked almonds and tart dried cherries and tossed in a dressing made entirely from pantry staples. And, best of all, it can hang out on your table for an hour or two without wilting.

It’s now easy to find bagged cruciferous slaw blends, usually a blend of leafy greens, shredded Brussels sprouts or broccoli, and cabbage or chicories, so take full advantage of the convenience — especially around the holidays.

Choosing the Right Slaw

My favorite cruciferous slaw blend is from Trader Joe’s; it contains shredded kale, Brussels sprouts, broccoli, green cabbage, and red cabbage. If you can’t get your hands on this blend, buy any slaw that has a mix of hardy veggies that don’t wilt easily. Or, if you don’t mind doing the shredding yourself, you can make your own. Just make sure to include a variety of textures to keep every bite delicious and interesting. Shredded carrot or radicchio add great color and contrast.

I love the salty, smoky flavor of the smoked almonds in this slaw, and any almonds you don’t use in the salad are great for snacking on or serving to company. This salad tastes great with either tart or sweet dried cherries, so go with what you like or what’s easy to find. In need of a vegan option? Swap out the honey for maple syrup.

Kale Slaw

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 15 minutes


  • 1/3 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon whole-grain Dijon mustard
  • 1/2 teaspoon kosher salt
  • 3/4 cup thinly sliced scallions (about 3/4 bunch)
  • 10 ounces cruciferous slaw mix, such as a blend of kale, Brussels sprouts or broccoli, and radicchio (about 10 packed cups)
  • 1 cup smoked almonds, coarsely chopped
  • 1 cup sweet or sour dried cherries, coarsely chopped


  1. Place the vinegar, oil, honey, mustard, and salt together in a large bowl. Add the scallions and stir to combine. Let sit at least 10 minutes for the flavors to meld. Add the slaw mix, almonds, and cherries, and toss to combine.

Recipe Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Christine Gallary graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

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This post originally appeared on The Kitchn and was published February 5, 2020. This article is republished here with permission.

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