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    Home > Brazilian Recipes

    Published: Jan 23, 2019 · Modified: Nov 1, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 9 Comments

    The Best Homemade Coleslaw (Brazilian-Style)

    Gluten FreeDairy FreeVegetarian

    Jump to Recipe ↓

    Brazilian Homemade Coleslaw (kale slaw) is a fresh, colorful salad made with kale, onions, and coleslaw mix, tossed with a lime-garlic vinaigrette. A must for all year round, including as a side for barbecued meats and sandwiches. 

    a plate of homemade coleslaw with bacon slices on top and lime wedges

    A salad that you can toss quickly and serve the whole year round? Well, how about making it a Homemade Coleslaw?

    Coleslaw is nothing more than a "cabbage salad," and there is a cabbage type for every season of the year. Do ya see?!

    As Wikipedia explains, coleslaw comes the Dutch term koolsla (meaning 'cabbage salad'). Also known as cole slaw or slaw, it consists primarily of finely-shredded raw cabbage tossed with either a vinaigrette or mayonnaise.

    Of course, one encounters variants in many different countries.

    In America, coleslaw typically consists of a mix of cabbage and carrots tossed with a buttermilk or mayo dressing.

    If Brazil had its own version, it would no doubt include one of its most popular leafy vegetables, kale, which is a close relative of cabbage! 

    bowl of homemade coleslaw with dressing on the side

    This Brazilian coleslaw (kale slaw with bacon) mixes finely-shredded kale (just as in Couve a Mineira) with cabbage, carrot, and red onions... all tossed with a lime-garlic vinaigrette. 

    The vinaigrette makes this slaw lighter and grants it a longer lifespan. Plus, the acidity aids digestion when served as a side for Brazilian barbecue. 

    But if you prefer to, serve this kale slaw with a mayo-based dressing instead.

    A bowl of homemade coleslaw topped with mayo-based dressing

    Homemade coleslaw is a side dish that usually accompanies fried chicken (an all-season dish) and barbecued meats (summer season).

    It is also used in sandwiches such as the Rachel (a variant of the Reuben) and on hot dogs. 

    Well, let's learn how to prepare this Brazilian coleslaw!

    HOW TO MAKE HOMEMADE COLESLAW (BRAZILIAN-STYLE)  

    Combine finely-shredded kale, chopped red onion, coleslaw mix (with red cabbage and carrots), and bacon if desired in a large bowl.

    Add olive oil, lime juice, vinegar, minced garlic cloves, honey or sugar, salt, and pepper in a jar. Seal and shake until well combined.

    garlic lime vinaigrette in a jar for homemade coleslaw

    Toss salad with vinaigrette and serve in sandwiches, on hot dogs, or with barbecued meats. 

    tossing homemade coleslaw

    HOW TO CLEAN AND CUT KALE

    Wash the kale (or collard greens) under cold running water. Shake to remove the excess water.

    With a sharp knife or your hands, cut off the leaves from their tough stems. Gather the leaves together into piles. Take each pile and roll it tightly.

    Combined images showing kale being cut on a cutting board for homemade coleslaw

    Cut them into thin strips crosswise (about ¼-inch strips).

     

    PIN & ENJOY!

    Combined images showing close up of homemade coleslaw

    a plate of homemade coleslaw with bacon slices on top and lime wedges
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    5 from 3 votes

    The Best Homemade Coleslaw (Brazilian-Style)

    Brazilian Homemade Coleslaw is a fresh, colorful salad made with kale, onions, and coleslaw mix, tossed with a lime-garlic vinaigrette. A must for all year round, including as a side for barbecued meats. 
    Course:Side Dish
    Cuisine:Brazilian
    Keywords:Brazilian coleslaw, homemade coleslaw
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8
    Calories146 kcal
    Author Denise Browning

    Ingredients

    • ½ bunch kale, thinly sliced (about 8 large leaves)
    • ¼ red onion, thinly sliced
    • 12 oz coleslaw mix (green and red cabbage plus carrots)
    • ¼ cup fresh cilantro or parsley (whole leaves)
    • 4 precooked bacon strips, chopped (and brushed with honey) (optional)
    • ½ cup extra virgin olive oil
    • 2 tablespoon fresh lime juice
    • 2 tablespoon red wine vinegar
    • 3 garlic cloves, minced
    • 1 tablespoon honey or sugar
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Combine finely-sliced kale, red onion, coleslaw mix, cilantro/parsley, and bacon if desired in a large bowl.
       
    • Add olive oil, lime juice, vinegar, minced garlic cloves, honey or sugar, salt, and pepper in a jar. Seal and shake until well combined. Toss salad with vinaigrette. Serve in sandwiches, on hot dogs, or with barbecued meats. 

    Recipe Notes

    • HOW TO CLEAN AND CUT KALE: Wash the kale (or collard greens) under cold running water. Shake to remove the excess water. With a sharp knife or your hands, cut off the leaves from their tough stems. Gather them together into piles. Take each pile and roll it tightly. Cut them into thin strips crosswise (about ¼-inch strips).
    • If you prefer a mayonnaise-based dressing instead, replace olive oil for a good-quality mayo (½ cup) and skip the red wine vinegar. Follow the rest of the recipe whisking all the ingredients for the dressing very well.   
    • Love greens? Try our warm Pan-Fried Collard Greens. 

    Nutrition

    Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 27.1mg | Calcium: 31mg | Iron: 0.4mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

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    Filed Under: Brazilian Recipes, Easy Dairy-Free Recipes, Easy Gluten-Free Recipes, Easy Side Dishes, Easy Vegetarian Recipes, Quick & Easy Recipes Tagged With: Kale

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    Reader Interactions

    Comments

    1. CL King says

      January 26, 2019 at 7:25 am

      5 stars
      Yummm. Healthy coleslaw without the guilt! You cant beat a nice juicy burger with a creamy coleslaw!

      Reply
    2. Deborah says

      January 26, 2019 at 12:07 pm

      The lime-garlic vinaigrette makes this slaw sing! This would be fabulous for Super Bowl Sunday with pulled pork sandwiches.

      Reply
    3. Elysia says

      October 29, 2019 at 10:32 pm

      5 stars
      Best cole slaw ever!!!

      Reply
      • Denise Browning says

        October 30, 2019 at 10:10 am

        Thanks a lot. I am so glad you enjoyed our coleslaw.

        Reply
    4. Lizzette Yannantuono says

      February 14, 2020 at 7:18 pm

      5 stars
      Hi Denise. This coleslaw recipe was different from the one that I have made for years. It was lighter and the bacon gave a boost of flavor, simply geniuses. Became my favorite coleslaw salad.

      Reply

    Trackbacks

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      October 9, 2020 at 7:42 am

      […] Coleslaw […]

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      October 29, 2020 at 12:30 pm

      […] Coleslaw […]

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    3. Instant Pot Corned Beef and Cabbage (Tender & Juicy) - Easy and Delish says:
      March 8, 2021 at 7:08 pm

      […] Cabbage: Green cabbage is best for this recipe! If you are using potatoes, you may need only ½ head of cabbage. But because I skipped the potatoes, I used the entire head of cabbage. If using only half of it, don’t let it go to waste. You may make a diet cabbage soup, a ham and cabbage soup, cabbage and smoked sausage, or homemade coleslaw. […]

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    4. 30 Summer Vegetable Salad Recipes - Traditional Home Recipes says:
      June 22, 2021 at 1:56 pm

      […] a lime-garlic vinaigrette. A must for all year round, including as a side for barbecued meats and Check out this recipe Kale Salad Recipe Photo Credit: http://www.joyfoodsunshine.com/This kale salad recipe is loaded with […]

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