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Overhead view of kale apple slaw in a bowl.

Kale Apple Slaw

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  • Author: Lexi
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


This kale apple slaw with maple dijon vinaigrette is a crunchy and tangy fall side dish that's easy to make and packed with flavor. Crisp apples, crunchy carrots, and earthy kale are tossed with a sweet and zesty dressing. 


Units Scale


  • 8 cups curly kale, finely chopped
  • 3 cups diced apples (~2-3 large apples, we used Honeycrisp)
  • 3 cups grated carrot (~3 large carrots)
  • 1/2 cup thinly sliced or grated purple cabbage
  • 1/3 cup dried cranberries
  • 1/4 cup toasted, salted sunflower seeds
  • 1 tablespoon lemon juice


  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper



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


  1. 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). 
  2. Add all the rest of the slaw ingredients to the bowl and toss with remaining vinaigrette. 


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. Don't skip this step, as it really improves the texture of the kale.

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. 

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.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: American


  • Serving Size:
  • Calories: 275
  • Sugar: 20.9 g
  • Sodium: 276.5 mg
  • Fat: 17.8 g
  • Carbohydrates: 30.6 g
  • Fiber: 5.4 g
  • Protein: 2.8 g