This kale and apple slaw is versatile enough to take to a summer or picnic, or to grace your holiday table. It's sweet and tangy with just the right amount of crunch. And, it's super easy to make.
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I've written so many recipes for one of my all time favorite things to eat - salad! And, it seems you guys are salad fans too. You've loved my Mexican Fruit Salad and my Kale Crunch Salad, so that got me thinking - why have I never posted an easy slaw recipe? They're super easy to make. They pack up well, so they're great for picnics and BBQs, but they're also elegant enough to make it onto to your Thanksgiving or Christmas menu.
So, here's my favorite no-mayo coleslaw recipe. I hope you enjoy it!
Top Tip: If you like salads, you might enjoy this post: 53 Luscious Vegan Salad Recipes.
Reasons You'll Love This Recipe
- It's super healthy! Apple and kale slaw is packed with nutrients, thanks to the star of the show kale, which is a super-food. Kale is loaded with vitamins A, C, and K, as well as minerals like iron and calcium. Apples contribute dietary fiber and antioxidants.
- Apple and kale slaw is just as comfortable at your next BBQ or cookout as it is on your Thanksgiving or Christmas table. Hooray for versatility!
- Because we're using a pre-made coleslaw mix, the prep time is minimal. You'll have it on the table in under 15 minutes, guaranteed.
- It's budget friendly AND family friendly. Even kids love the tangy, sweet flavor combination of this slaw.
🛒Ingredients & Substitutions
- Pre-Made Coleslaw Mix: It should be easy to find a pre-made coleslaw mix at the grocery store. Mine contains purple and white cabbage plus carrots and red onion. If you can't find pre-made coleslaw mix, you can substitute it with thinly shredded cabbage and grated carrots.
- Kale: Kale is a nutritious leafy green vegetable that adds a hearty texture and earthy flavor to the slaw. It's rich in vitamins and minerals. If you prefer a milder flavor, you can substitute kale with baby spinach or Swiss chard.
- Apple: Apples add a refreshing and sweet-tart flavor to the slaw, balancing the bitterness of kale. They also provide a crisp texture. You can use any variety of apple you prefer. If you don't have apples, you can try substituting them with diced pears or jicama for a similar crunch.
- Sunflower Seeds (optional): Sunflower seeds add a delightful crunch and nutty flavor to the slaw. They also provide some healthy fats. If you prefer, you can use almonds, walnuts or even pistachios.
- Dried Cranberries Or Raisins (optional): Dried fruits add a touch of sweetness and a chewy texture to the slaw. They provide a nice contrast to the crunchy vegetables. If you don't have dried cranberries or raisins, you can substitute them with chopped dried apricots, dried cherries, or chopped dates. If you're making apple and kale slaw for the holidays, I love the added touch of cranberries.
- Olive Oil: Olive oil is used in the salad dressing. It's also essential for massaging the kale leaves. It helps to tenderize the kale and adds a smooth and rich flavor to the slaw. If you prefer a different oil, you can substitute olive oil with avocado oil, grapeseed oil, or any other mild-flavored vegetable oil.
- Apple Cider Vinegar: Apple cider vinegar adds a tangy, slightly sweet flavor to your dressing. It also helps to balance the richness of the olive oil and adds brightness to your slaw. If you don't have apple cider vinegar, you can substitute it with white wine vinegar or rice vinegar.
- Maple Syrup: Maple syrup adds a touch of sweetness to your salad dressing and helps to balance the acidity of the apple cider vinegar. They add a touch of natural sweetness to the slaw. You can substitute with agave nectar if you wish.
- Dijon Mustard: Dijon mustard adds a zesty flavor to the dressing. It also helps to emulsify the dressing and give it a creamy texture. If you don't have Dijon mustard, you can substitute with English mustard or whole grain mustard.
- Salt And Pepper: Salt and pepper enhances all the other the flavors. Adjust the seasoning to your taste preferences.
👨🍳How To Prep Kale
Kale can be a slightly bitter and tough veggie if not properly prepped. Here's a few tips to tenderize your kale and mellow its strong flavor:
- Be sure to thoroughly wash your kale under cool water to remove any dirt and pesticides.
- You can either cut your kale very finely, or you can remove the spiny stem. To do this, hold the kale leaf by the stem with one hand and use your other hand to gently strip the leafy part off the stem. I've found that it's not really necessary to remove the spine if you chop your kale finely enough.
- Kale can have a slightly tough texture, but you can help soften it by massaging the leaves. In this recipe, we'll be adding the kale to the slaw and massaging everything gently. Be sure to focus on massaging the dressing into the kale. This will tenderize it and mellow its strong flavor.
🔪How To Make Kale And Apple Slaw
- In a large mixing bowl, combine the pre-made coleslaw mix, sliced kale, apple slices, sliced almonds (if using), and dried cranberries or raisins (if using). Toss gently to combine.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the coleslaw mixture. Use your hands to massage the kale leaves with the dressing, ensuring they are coated evenly. The massaging process helps to tenderize the kale and makes it more enjoyable to eat.
- Let the slaw sit for about 10-15 minutes to allow the flavors to meld together and the kale to soften slightly.
- Give the slaw a final toss before serving. Taste and adjust the seasoning if needed.
- Serve the kale and apple slaw as a side dish or as a refreshing salad on its own.
🍽️Serving Suggestions
- Apple and kale slaw makes an amazing topping for a veggie burger. Or, serve it as a side.
- Having a holiday feast? Pair apple and kale slaw with a showstopping mushroom wellington.
- This BBQ jackfruit burger would love to partner up with a sweet and tangy slaw. Serve it as a burger topping, or as a side dish.
- Go Southern and serve apple and kale slaw with a hearty vegan meatloaf with a sweet tomato sauce topping.
- Amp up your taco Tuesday, by using this slaw as a vegan taco topping.
❄️Storage Instructions
Apple and kale slaw should be stored in the refrigerator to maintain its freshness. Place it in an airtight container or sealable plastic bag. If possible, keep the dressing separate from the slaw until you're ready to serve. This helps prevent the kale from becoming soggy. You should consume the salad within 2-3 days.
🙋♀️Frequently Asked Questions
Kale salad can typically last in the fridge for up to 3-5 days, depending on its freshness and storage conditions. However, it's best to consume it within 2-3 days to ensure optimal taste and texture. Properly storing it in an airtight container or sealable bag helps maintain its freshness and extend its shelf life.
A slaw is a type of salad typically made with shredded or finely chopped vegetables as the main ingredient, often cabbage. Slaws are often dressed with a tangy dressing, such as vinegar or mayonnaise-based dressings, to enhance the flavors and provide a creamy or acidic element. Slaws can include various vegetables like cabbage, carrots, and onions, and may also incorporate fruits, herbs, or nuts for added texture and taste.
I don't recommend freezing apple and kale slaw. Freezing can cause the texture of the kale and other vegetables to become soft and mushy, while the dressing may separate and lose its consistency. This will significantly affect the overall quality and taste of the slaw.
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📖 Recipe
Easy Kale And Apple Slaw
Ingredients
- 1 package of pre-made coleslaw mix about 10-12 ounces
- 2 cups kale stems removed and thinly sliced
- 1 apple thinly sliced
- ½ cup sunflower seeds optional
- ¼ cup dried cranberries or raisins optional
For The Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the pre-made coleslaw mix, sliced kale, apple slices, sunflower seeds (if using), and dried cranberries or raisins (if using). Toss gently to combine.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the coleslaw mixture. Use your hands to massage the kale leaves with the dressing, ensuring they are coated evenly. The massaging process helps to tenderize the kale and makes it more enjoyable to eat.
- Let the slaw sit for about 10-15 minutes to allow the flavors to meld together and the kale to soften slightly.
- Give the slaw a final toss before serving. Taste and adjust the seasoning if needed.
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