This sweet and refreshing kale and apple slaw is the perfect side dish for your summer barbeque.
Jump to RecipeI’ve got to be honest, I’ve never been much of a coleslaw fan. In fact, when I received coleslaw with a meal at a restaurant as a kid, I’d always pass it along to my brother (he’s a HUGE coleslaw fan). Then I figured out that it’s not coleslaw I don’t like, it’s how so many are mushy and textureless. So, I figured, if you use kale, a more textured leafy green, and throw some apple and purple onion in for crunch you’d have a pretty good slaw, right? Oh man, I didn’t know how right I’d be! This coleslaw is definitely not your ordinary, run-of-the-mill slaw, but it’s so fresh and refreshing. It adds the perfect punch to a summer barbeque and is an absolutely lovely side dish in its own right.
With less than 10 ingredients too, this recipe is super easy to throw together for a last-minute get together. The prep work is super simple, just remove the ribs from your kale and chop the leaves into thin strips. Take your half of a red onion, cut it in half again, lengthwise, and then slice it crosswise into thin strips. Then, you have options for what to do with your apple. You can either finely slice it with your knife, or use your food processor. I chose to quarter my apple, remove the seeds and core, and put it through the shredder plate on my food processor. Either wait to cut your apple until right before mixing everything together in your salad, or sprinkle some lemon or lime juice on your shredded apple to prevent browning.
Then, in a small bowl, add your olive oil, apple cider vinegar, honey, dijon mustard, lime juice, and ground black pepper. Whisk your dressing ingredients together until well-combined.
Then, add all your salad ingredients to a large bowl, drizzle with your dressing, and toss well to coat. Because kale is a bit tougher of a leafy green, you can let it sit in the dressing for a few hours before serving if needed. Keep all leftovers in an airtight food storage container for 3-5 days. Enjoy!
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Kale and Apple Slaw
Ingredients
For the slaw:
- 1 bunch kale (about 6 cups) ribs removed and discarded, leaves cut into thin strips
- 1 red apple (preferably crisp, I used pink lady) cored, seed removed, and cut into thin strips
- 1/2 medium red onion cut into thin strips
For the dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tsp dijon mustard
- 2 tsp lime juice
- 1/4 tsp ground black pepper
Instructions
- In a large bowl, toss together kale, apple, and red onion.
- In a small bowl, whisk together dressing ingredients until well combined.
- Drizzle dressing over kale and apple slaw, toss well, and serve.
Notes
- To make this recipe vegan, simply substitute the honey with another liquid sweetener like agave nectar.
- Add some extra crunch with walnuts, sunflower seeds, or your favorite nut/seed.
- I used my food processor to shred the apple for this slaw, though you could also cut it finely yourself or just leave it in large chunks if you prefer.
- To prevent your apple from browning, shred it right before coating the salad with the dressing, or drizzle a little lime or lemon juice onto it.
- I used a Pink Lady apple for this recipe, but you could use your favorite instead. Ideally, you want a crisp apple for this slaw so that it doesn't just get all mushed in with everything else.