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    Home » Recipes » Salads

    Kale Apple Slaw

    Published: Sep 3, 2020 · Modified: Aug 3, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 759 words. · About 4 minutes to read this article.

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    Kale Apple Slaw with Poppy Seed Vinaigrette by The Toasty Kitchen
    Kale Apple Slaw with Poppy Seed Vinaigrette by The Toasty Kitchen
    Kale Apple Slaw with Poppy Seed Vinaigrette by The Toasty Kitchen

    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.

    A white scalloped edge bowl filled with salad.

    This kale apple slaw is light, refreshing, and filled with nutrient dense ingredients. Thinly sliced kale, apple, and red onion are the stars of this homemade slaw, which are tossed in a sweet and tangy poppy seed vinaigrette.

    Kale apple slaw is a great way to eat more veggies - it's easy to prepare and delicious! Plus, it happens to be gluten-free, dairy-free, and vegan, making it perfect for a wide variety of guests.

    Whether you’re hosting a backyard barbecue or need a quick side for dinner, kale apple slaw is a great addition to any meal. It's perfect for pairing with your favorite main dish like maple glazed chicken or ravioli casserole.

    Ingredients and substitutions

    Salad ingredients on a counter top.
    • Kale - You'll need one large bunch of kale which is about 8 ounces.
    • Apple - Any apple will work in this recipe. 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.
    • Red onion - Adds flavor and crunch to the slaw. I don't recommend omitting the onion.
    • Olive oil - Needed for the base of the vinaigrette dressing.
    • Apple cider vinegar - Adds tangy flavor to the vinaigrette dressing. Can be substituted with white vinegar if needed.
    • Maple syrup - Can be substituted with honey. Keep in mind that this slaw will no longer be considered vegan if you use honey!
    • Dijon mustard - Adds tangy flavor to the dressing and also acts as an emulsifier. Can be substituted with yellow mustard if needed.
    • Seasoning - Salt, pepper, and poppy seeds add flavor to the dressing. Poppy seeds also add a nice crunchy texture and nutty flavor.

    Tips and tricks

    Tossing a salad with poppy seed vinaigrette.

    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.

    Leftovers - Kale slaw will keep for 2-3 days in the refrigerator, but the apple will slowly begin to brown and break down over time.

    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.

    What to serve with slaw

    Kale slaw being tossed with wooden utensils.

    Kale apple slaw makes a great side dish for your next party, picnic, or meal at home. Here are a few main dish ideas to pair with slaw:

    • Grilled chicken tenders
    • Grilled lemon pepper chicken sandwich
    • Garlic & herb slow cooker pork roast
    • Oven roasted brats
    • Panko crusted salmon

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    📖 Recipe

    A white scalloped edge bowl filled with salad.
    Print Recipe
    4.80 from 5 reviews

    Kale Apple Slaw

    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.
    Prep Time15 minutes minutes
    Total Time15 minutes minutes
    Servings: 8 servings
    Calories: 70kcal
    Author: Heather

    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

    • Pyrex Glass Mixing Bowls
    • Zwilling Pro Chef's Knife
    • Boos Maple Cutting Board
    • Pyrex Liquid Measuring Cups

    Notes

    • Kale slaw is best served within 12 hours, but can be made up to 24 hours in advance if needed. 
    • Store leftovers in a sealed container in the refrigerator for 2-3 days. Apples will slowly brown over time. 

    Nutrition Estimate

    Calories: 70kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 179mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2844IU | Vitamin C: 36mg | Calcium: 54mg | Iron: 1mg
    Course: Salad, Side Dish
    Cuisine: American

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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