This vibrant and nutritious coleslaw combines tender shredded kale with the crunch of red and green cabbage, sweet carrots, and juicy, crisp apples. The medley of flavors and textures creates a delightful dish that is both refreshing and satisfying. You’ll fall in love with the easy-to-make dressing, which beautifully balances a hint of sweetness with savory notes, making this kale apple slaw an irresistible and flavorful side dish for any meal.
WHAT MAKES THIS KALE AND APPLE SLAW SO GOOD?
- It's so simple to make with easy-to-find ingredients. Easy Vegetarian Recipes are sort of a specialty around here!
- A homemade honey mustard vinaigrette is also incredibly easy to make and gives these veggies the most amazing flavor.
- Aside from kale and apples, we're upping the crunch factor by adding colorful cabbage and carrots, too. Eating your kale and cabbage raw in a salad gives you plenty of nutrients and fiber.
- Kale and apple slaw is a healthy side dish that pairs well with almost anything, but is especially good with hearty proteins like Beyond Meat Meatloaf.
- The flavors in this salad feel like Fall to me, but you can make it any time of year! Try this slaw for a summer BBQ along with my easy zucchini and squash bake, or serve it as a side for Thanksgiving or Christmas dinner.
INGREDIENTS FOR KALE APPLE SLAW
Kale - Wash and dry the kale before shredding it into thin pieces. You can use baby kale, or, if you're using full-size kale, cut out the stems first.
Apples - Grab one or two crisp apples and slice them into matchstick-sized pieces.
Other Veggies - we'll add shredded carrot and shredded cabbage to this slaw. I like to shred the vegetables myself (I think it tastes better), but bagged coleslaw mix can be used as well.
Homemade Vinaigrette - It's so easy to mix up the dressing for this salad using olive oil, apple cider vinegar, honey, dijon mustard, fresh lemon juice, and a pinch of salt.
Want to add other things to your slaw? Go ahead! Sunflower seeds or sliced almonds would be delicious, or any other veggies or fruit you want to use.
If you like, Crumbled Feta would take this slaw to a whole 'nother level!
TIPS AND TRICKS FOR KALE APPLE SLAW
- Take time to prep everything first. A mandoline slicer or a food processor can make easy work of shredding veggies, or give yourself a few minutes to chop everything up with your trusty chef's knife.
- To make vegan kale slaw, use maple syrup or agave nectar in place of the honey in the vinaigrette.
- This salad is most delicious when eaten the same day you make it. The apples will start to brown, and the kale will get soft if it's left for too long.
- To prepare a day or two ahead, make the dressing but store it separately in the fridge. Toss it with the slaw just before serving.
- Use your favorite apples in this recipe! Crisp apples work best. Here I used Honeycrisp apples, but you can try Granny Smith, Gala, or Pink Lady apples too.
- Try other dressings! We have a whole list of delicious homemade salad dressings you can make at home.
OTHER EASY SALAD RECIPES TO TRY
- Broccoli Cranberry Salad
- Vegan Caesar Salad
- Mediterranean Chickpea Salad
- Greek Cucumber Salad
- Thanksgiving Fruit Salad
Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest and Facebook, too!
Kale Apple Salad
Equipment
Ingredients
- 2 cups kale shredded
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- 2 cups apples (from 1-2 apples) peeled and cut into matchsticks
- ½ cup carrot shredded
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or agave (honey if not vegan)
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
Instructions
- Add the kale, red cabbage, green cabbage, apples, and carrots to a large bowl.
- Add the olive oil, apple cider vinegar, honey, lemon juice, dijon mustard, and salt to a mason jar or bowl.
- Whisk vigorously until all of the ingredients are thoroughly combined. If you're using a mason jar, close the lid and shake vigorously.
- Pour the vinaigrette over the slaw and toss until combined.
Notes
- For the best texture and flavor, eat this slaw the same day that you make it. The apples will start to brown after a day, and the veggies will get soft.
- Use any kind of crisp apples in this salad! I used Honeycrisp, but you can try Granny Smith, Gala, or Pink Lady.
- Make this recipe vegan by replacing the honey with maple syrup or agave.
This salad is truly amazing. Made it for the second time and each time the really big bowl that I made is totally gone. I mixed lettuce (a family member can't have cabbage) with the kale and opted for goat cheese, maple syrup, and honey-crisp apples. The dressing makes it, pulls it all together. Have bookmarked it as a go to for every occasion. Thank you!
Hi Joe! Thanks for coming back and letting me know! I really appreciate it! I love this kale apple slaw too! I eat it year round! So glad you loved it!