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.
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.
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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.