Cookbook author and co-host of Food Network's "The Kitchen" Katie Lee Biegel shares her quick and easy, make-ahead kale slaw tossed with cabbage, carrots, sunflower seeds + a creamy mayo-yogurt dressing. It’s great for breakfast, lunch or dinner with her Baked Chicken Legs

"By now you probably know my affection for kale. I really can't get enough of it. This coleslaw started as a kale salad when I was cooking for a group and wanted to make a salad but didn't have enough kale. I cut it with a head of cabbage and then got the idea to do coleslaw. Using half mayonnaise and half Greek yogurt helps to lighten it up a bit while still giving it that wonderfully rich mayonnaise taste." —Katie 

Excerpted from It's Not Complicated by Katie Lee Biegel. Copyright © 2021 by Katie Lee Biegel. Used with permission by Abrams. All rights reserved. 

For more recipes from our "BLD" episode, check out Rach's Flatbread Pizzas, 3 Ways with Eggs and Johnny Yarusi's Classic Pork Roll, Egg & Cheese Sandwich


  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon celery seeds
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 cups shredded kale
  • 3 cups shredded cabbage
  • 3 cups shredded carrots
  • ½ cup sunflower seeds


Serves: 4


Combine mayonnaise, yogurt, mustard, vinegar, honey, celery seeds, salt, and pepper in a bowl. Mix to blend. Put the kale, cabbage, carrots, and sunflower seeds in a large bowl and pour in the dressing. Toss to combine until everything is evenly coated, then serve or store in the fridge for 2 to 3 days.