Kale Apple Slaw

Why We Love This Recipe

• Texture & flavor: There's plenty of crunch in this refreshing kale apple slaw. The raw vegetables are tamed by a salty/sweet vinaigrette that's versatile for so many fall salad recipes.
• Perfect for late summer/fall: This slaw makes for the perfect refreshing palate cleanser at a late summer BBQ or as a tasty standalone salad when apples are at peak season during fall.
• Easy recipe: After a bit of prep, this salad is as easy as massaging the kale, and mixing all of the ingredients together.
• Allergy friendly: This kale apple slaw is naturally vegan, gluten free, nut free and soy free, making it a great option for everyone at your table!

Ingredients

Here's what you'll need to make this kale apple slaw:

Ingredient Notes

• Apples: We used honeycrisp apples in this kale apple slaw, but you can use other common varieties like Fuji, Pink Lady, Granny Smith or Gala. We prefer honeycrisp for the crisp texture and sweet flavor.
• Kale: We used curly kale, but lacinato kale (aka tuscan or dinosaur kale) would also work here. When prepping your kale, be sure to remove the hard stem so you don't end up with any super tough, woody pieces. You could also sub kale with a more traditional slaw ingredient, like green cabbage.
• Carrots: Finely grated carrots are best in this recipe. Since kale is already pretty tough, you don't want any large, super crunchy pieces of carrot in this slaw. We use a box grater or food processor attachment, but you can also purchase pre-shredded carrots.
• Purple cabbage: This is optional – the slaw is still great without.
• Sunflower seeds: Use salted, roasted sunflower seeds for max flavor and crunch. You can also sub with pepitas (pumpkin seeds), or chopped nuts of choice (walnuts, pecans, pistachios, etc.).
• Dried cranberries: You can also sub with dried cherries, raisins or finely chopped medjool dates.
• Dijon mustard: This cannot be substituted with regular yellow mustard. If you don't have any, you could also use stone ground mustard.
• Maple syrup: Can also sub with honey or agave syrup.
• Apple cider vinegar: This pairs well with the other ingredients in this kale apple slaw, but you could also use red wine or white wine vinegar.

Instructions

Prep: Wash kale, pat dry and remove the tough, woody stem. Chop the kale finely – the smaller the pieces, the easier they are to chew. You don't want any big pieces in this slaw. Dice apples into ½ inch cubes and toss with 1 tablespoon of lemon juice to prevent browning.

(1) Whisk together all ingredients until emulsified. Alternatively, add all ingredients to a glass jar, seal, and shake well until combined.

(2) Add the chopped kale to a large bowl. Toss with a few tablespoons of the vinaigrette and gently massage the dressing into the kale for about 30 seconds, which will help to soften and tenderize the kale (making it easier to chew). 

(3) Add all the rest of the slaw ingredients to the bowl and toss with remaining vinaigrette. 

Tips and FAQs

• Massage your kale: This steps helps to both tenderize the kale and get the dressing into every nook and cranny of the kale, which will make every bite more flavorful. Be sure not to skip this step, as it really improves the texture of the kale. You can toss with your hands (we use food safe gloves if serving to non-family), or use tongs.
• Keep your apples from browning by tossing them in 1 tablespoon lemon juice just after chopping them. There's also acid in the vinaigrette, so once they are added to the slaw, they shouldn't brown for quite a while.
• Quicker prep: Instead of hand grating the carrot and cabbage, check to see if your food processor comes with a grater attachment. If so, it only takes a few seconds to grate vegetables into perfect, fine shreds! You can also usually buy carrots and cabbage pre-shredded at the store.
• Storage: Store leftovers in an airtight container. It should keep in the fridge for up to 3 days, but be aware that it may get soggy if you've already added the dressing. The apples will also start to oxidize (brown) the longer it's stored.
• Make ahead: Prep all of the produce and the vinaigrette, and store them separately in the refrigerator. When you're ready, simply follow steps 2 and 3 in this recipe.
• Add-ins/variations:
  • Add a protein: We like to add in chickpeas for a bit more heft. You can also add a grilled protein of choice, like tofu or chicken.
  • Add in cheese: Shaved parmesan, feta or goat cheese would all work well in this kale apple slaw. (Use vegan/dairy free if desired.)
  • Nuts/crunchy topping: Instead of sunflower seeds, try another nut or seed, or sub with another crunchy topping like crispy chickpeas. Our pumpkin seed and pecan brittle would also be a fantastic addition to this slaw!
  • Add a grain: Cooked quinoa, brown or wild rice, or farro would all be great additions. If adding a grain, you may want to increase the dressing quantities to make sure there's enough to coat everything.
  • Sub cabbage with shaved brussels sprouts for a fall-inspired twist.

More Slaw and Salad Recipes

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