Kale apple slaw is a simple side dish recipe that's light and flavorful. Chopped kale is tossed with sliced apple and red onion, then coated in a tangy poppy seed dressing.
Heather's recipe summary
Flavor: Light and refreshing with a sweet and tangy poppy seed vinaigrette dressing.
Key ingredients: Kale, red onion, and apple tossed in a simple homemade dressing.
Serves: 8 or more people
Similar to: Kale Cranberry Salad, Sweet Potato Feta Salad
Jump to:
Ingredients and substitutions
- Apple - I recommend using a fuji apple for a little extra sweetness to contrast with the earthy flavor of the kale. Granny smith apple adds a tart flavor, which pairs well with the homemade vinaigrette.
- Maple syrup - Can be substituted with honey (recipe will no longer be vegan).
How to make Kale Apple Slaw
- Whisk dressing ingredients together.
- Toss kale, apple, and onion in dressing and serve immediately.
Tips and tricks
Make ahead - Kale apple slaw can be prepared up to 24 hours in advance and stored in a sealed container in the refrigerator. Since kale is so hearty, it doesn't wilt quickly after being dressed. This makes it an excellent salad green to prepare ahead of time. I find that it is best served within 12 hours (try to make it the morning of an event), but it can be made up to a day in advance.
Preparing kale - First, remove any large, tough ribs by slicing down either side of the rib with a knife. Then, gather kale into a bundle and slice thinly with a sharp knife, creating ¼ inch ribbons. It won't have the exact appearance of a traditional cabbage slaw, but the goal is to chop it as thinly as possible.
Slice all salad ingredients thinly - To give your salad a 'slaw' texture, make sure to thinly slice your kale, apple, and red onion.
Frequently asked questions
Kale slaw will keep for 2-3 days in the refrigerator, but the apple will slowly begin to brown and break down over time.
The dressing coats the apples and prevents oxidation (browning). If you're worried about browning, slice your apples last and toss your salad in dressing immediately.
Recommended
📖 Recipe
Kale Apple Slaw
Ingredients
- 8 ounces kale
- 1 large fuji apple, julienned
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon poppy seeds
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Remove ribs from kale by slicing down each side of the rib with a knife. Gather kale into a bunch and thinly slice into ¼" ribbons. Add kale, apple, and onion to a large bowl and toss to combine.
- In a separate bowl, add olive oil, vinegar, mustard, maple syrup, poppy seeds, salt, and pepper. Whisk to combine, then pour over salad ingredients. Toss until evenly coated.
Equipment Recommendations
Notes
- Make ahead: Kale slaw is best served within 12 hours, but can be made up to 24 hours in advance if needed.
- Storage: Store leftovers in a sealed container in the refrigerator for 2-3 days. Apples will slowly brown over time.
Comments
No Comments