Apple Kale Slaw

Creamy, sweet, tart apple kale slaw is a powerhouse of flavor and vitamins. Maple syrup, tahini and lime make a fantastic tangy dressing while apples and kale give satisfying crunch and texture. This is fast, vegan and gluten-free too!

This post is sponsored by Washington Apple Commission but the recipe ideas and opinions are my own.

What Inspired This Recipe

I love coleslaw with grilled and barbecued food but sometimes I want something a little more exciting than the usual mayo and cabbage. Apple kale slaw is the perfect variation. This bright fresh salad with apple pairs so well with everything BBQ, complimenting the charred grilled flavors perfectly and still offering a creamy dressing.

I love leaving the skin on the apples for most of my apple recipes because it is full of fiber and nutrients. Using organic fruits and veggies is extra important when you aren't peeling them which is why I love using Washington Organic Apples.

Apples are such a versatile ingredient, I always keep a stash of organic apples in my fridge for my kids lunches, salads and baking.

For more apple salads and sides, try Crisp Apple Fennel Salad with Grainy Mustard Dressing, Apple Walnut Salad and my Brie and Apple Grilled Cheese with Hot Honey. Apples and cheese are such a classic combination and this once you try this combo, you'll be hooked!

I love apple desserts too. Check out Best Apple Oatmeal Cake, Cinnamon Rolls With Apple Pie Filling and French Apple Beignets Recipe.

Recipe Ingredients

Apple kale slaw is really simple to make with just these few, easy to find ingredients. Read on for ingredient notes.

• Washington Organic Apples - Did you know that each Washington State Organic apple is picked by hand! I love to buy organic whenever possible and it's more important than ever when you're eating your fruit whole. I feel good serving these apples with the nutritious peel left on. For more information, check out the Washington Apples website.
• Kale - This powerhouse veggie has been gaining popularity for years and for good reason. High in fiber and vitamins, it is awesome raw in this apple kale slaw. Dressing the kale a few hours before serving lets it soften nicely before eating.
• Tahini - A less common ingredient, tahini is sesame seed paste and you can find it in the grocery store by the nut butters. It adds a nice creamy texture and nutty flavor to this dressing. Use leftover tahini in things like Mutabal-Middle Eastern Eggplant Dip which is similar to baba ganoush.

See recipe card for quantities.

Step-by-Step Instructions

1. Combine maple syrup, tahini and lime juice in a small bowl and whisk until smooth.
2. Add salt, pepper and chili flakes and whisk to combine.
3. Add olive oil and whisk until smooth.
4. Season to taste with additional salt and pepper if desired.

1. To make these ingredients into a slaw, it's important to slice the ingredients into thin, small pieces so they will soften and absorb the dressing properly.
   

2. You can use a container of baby kale mix or you can buy a bunch of whole, large kale. If you have the large kale, trim the tough center stems off by folding your kale in half with the stem on one side. Then simple slice it off.

3. Chop your kale cross ways into small bite size pieces.

4. Add slivered onion and chopped kale to a large bowl and toss with half the dressing. Let this sit so the kale starts softening while you finely chop your apples.

5. Cut apples in half and remove cores. Then slice your apples into thin strips.

6. Add apples and most of cashews into bowl of kale. Drizzle remaining dressing over top of the slaw and toss to combine.

7. Serve, garnishing apple kale slaw with the remaining cashews.

Expert Tips

1. Kale can be bouncy and hard to contain at first when tossing it with the dressing. It helps to use a large bowl while tossing the slaw then pour it into a smaller bowl for serving.
2. To make this salad even more stunning, use half purple kale and half green kale.

Substitutions

Apple kale slaw is vegan, dairy-free and gluten-free so it fits into almost any diet. But if you are missing an ingredient, there are a few substitutions you can make.

• Cashews - Any nuts will be delicious in this salad. Pecans, walnuts and even peanuts will all be tasty and crisp. If you don't want nuts at all, try roasted chickpeas or omit altogether.
• Maple Syrup - Honey is a perfect substitute for maple syrup.
• Lime Juice - No limes? Add acid with lemon juice or red wine vinegar.
• Tahini - Tahini is a paste made from sesame seeds. Peanut butter is similar in texture to tahini and is the closest substitute. It will create the same texture but the flavor will have a distinct but mild peanut flavor.

Variations

Want to change it up a bit? Try these easy ideas for apple kale slaw!

• Wrap it up - Spoon this slaw into a wrap along with some falafel or grilled chicken.
• In a sandwich - Omit the nuts and top a pulled pork or pulled jackfruit sandwich with slaw.
• Brassicas - Switch up your salad with what you have on hand. Any shredded leaves from the brassica family will be good. Try shredded green or red cabbage, Brussels sprouts or chard instead of kale.

Storage and Make-Ahead Tips

Apple kale slaw is excellent right away or made ahead by a few hours so the apples and kale soften and absorb the dressing more. If making ahead, keep the cashews out and toss them in just before serving to keep them from softening too much.

You can make the maple tahini dressing ahead up to 5 days and add to the slaw the same day you plan to serve it. Once dressing is made, keep it covered and stored in the refrigerator until ready to use.

Leftovers will keep safely and well in the fridge for up to 5 days but these ingredients don't stand up well to freezing.

Note: This slaw recipe does not contain any dairy, egg or meat product so it is fine left out all day making it excellent for picnics and potlucks. If keeping it longer than a day, it should be refrigerated to prolong the life of the kale and apples.

FAQs

Related Recipes

Apple kale slaw is really easy to make but be sure to season your dressing generously to taste. Salt and pepper go a long way to making the flavors pop. Let me know how you like apple kale slaw by leaving a comment or star rating below!

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Recipe

Apple Kale Slaw

5 from 30 votes

Print Pin Rate

Servings: 8 servings

Calories: 171kcal

Author: Sabrina Currie

Ingredients

Apple Kale Slaw

• ▢ 5 c Kale, chopped into bite size pieces (press kale down to measure 5 packed cups)
• ▢ 2 c Washington Organic Apples, cored and finely sliced
• ▢ ½ c Red Onion, slivered
• ▢ ½ c Cashews raw or toasted

Maple Tahini Dressing

• ▢ 3 tablespoon Maple Syrup
• ▢ 3 tablespoon Tahini
• ▢ 2 tbsp Lime Juice
• ▢ 2 tbsp Olive Oil
• ▢ ½ teaspoon Salt
• ▢ ⅛ teaspoon Each: Chili pepper flakes and ground black pepper

Instructions

Maple Tahini Dressing

• Combine maple syrup, tahini and lime juice in a small bowl and whisk until smooth.
• Add salt, pepper and chili flakes and whisk to combine.
• Add olive oil and whisk until smooth. Season to taste with additional salt and pepper if desired.

Apple Kale Slaw

• Add slivered onion and chopped kale to a large bowl and toss with half the dressing. Let this sit so the kale starts softening while you finely chop your apples.
• Add in apples and most of cashews. Drizzle remaining dressing over top and toss to combine. Serve, garnishing the top with the remaining cashews.

Nutrition

Calories: 171kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 166mg | Potassium: 354mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4206IU | Vitamin C: 54mg | Calcium: 87mg | Iron: 1mg

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