When we make kaleslaw - which is alot, especially in the fall and winter when the lettuce is gone but the kale, cabbage and carrots still persist - we kind of just wing it each time, using whatever we have on hand. The basic trio is kale, cabbage and carrots, but it's great to add apples, nuts, feta or anything else to jazz it up.
 
Slaw
1 bunch kale, stems trimmed, leaves finely chopped
1/2 of a red cabbage, thinly sliced
1 bunch carrots, grated
Handful of currants, pumpkin seeds, dried cranberries, toasted pinenuts (or any other nut) or any other treats you like
Optional: chopped apple, celery, onions or any other veggies you're fond of
 
Dressing
1 cup olive oil
1/3 cup rice and/or cider vinegar
splash of tamari or soy sauce
splash of sesame oil
spoonful of tahini
a few big spoonfuls of mayo or vegenaise
2 tsp. grated fresh ginger
dash of chile flakes or fresh minced chiles
Tbs. of sesame seeds
Glug of maple syrup, or a heaping Tbs. of brown sugar
 

• Prep the slaw and mix together
• Make the dressing, pour it over the slaw and toss.
• YUM.