Surfer Slaw Salad

Surfer Slaw Salad

Surfer Slaw provides all the nourishing benefits of colorful, antioxidant-rich veggies. But unlike a cold salad, this one is warm and comforting.

True to its name, this is the perfect side for any meal after you’ve spent hours splashing in cold waters.

This salad works because the roasted vegetables are set atop salad greens that can handle the heat. The fibrous vegetables in this recipe help you feel full and satiated while feeding the good bacteria in your gut.

Kale, two kinds of cabbage, and Brussels sprouts all belong to the Brassica family of vegetables. Studies have found that Brassica vegetables prevent oxidative stress, induce detoxification enzymes, stimulate immune system, decrease the risk of cancers, inhibit malignant transformation and carcinogenic mutations, as well as, reduce proliferation of cancer cells.

In addition to all the benefits of Brassica veggies, this salad delivers in healthy fats between the homemade dressing and ghee (or coconut oil) used to roast the Brussels sprouts.

The Fab Four is my foolproof method for eating what you want while ensuring blood sugar stability and proper nourishment. I always make sure my meals hit the marks – protein, fat, fiber and greens. To round out your Fab Four meal, I’d serve this Surfer Slaw (fat, fiber and greens!), alongside a seared salmon, roasted chicken or some sort of pulled pork or beef (protein!). Accessorize with your carbs!

  • Prep Time

    15 minutes

  • Total Time

    35 minutes

  • Servings


  • Freezer Friendly




  • 2 cups chopped kale leaves
  • ¼ cup shredded carrot
  • ¼ cup shredded red cabbage
  • ¼ cup shredded green cabbage


  • 3 tbsp Primal Kitchen Mayo or olive oil
  • 1 tsp Organicville Sriracha (more if you like it spicy)
  • 2 tbsp red wine vinegar
  • Juice of 1 lime


  • ½ onion thinly sliced
  • 2 cups Brussels sprouts halved (or other cruciferous or root vegetables of your choice)
  • 1-2 tbsp ghee or coconut oil
  • Cojita cheese (optional)
  • Cilantro, for topping


  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk dressing ingredients in the bottom of the bowl. Add all slaw ingredients on top and hand mix to combine.
  3. Slice root or cruciferous vegetables of your choice into ½ -1 inch cubes. If you are using Brussels sprouts, remove 1 or 2 of the top leaves. (This will allow the sprout to cook faster and creates a caramelized crunchy topping for your salad.) Toss Brussels and onions with melted ghee (or coconut oil) and roast for 20 minutes, flipping and stirring halfway through.
  4. Top with cojita cheese and cilantro. Enjoy!