This Kale Apple Slaw will be your new go to for a quick lunch or flavorful side dish. Made with wholesome ingredients, like crunchy apples, crisp kale and red cabbage, this hearty salad is packed with flavor and nutrition. Drizzled with a Maple Tahini Dressing, have this tasty salad ready in 5 minutes.
WHY YOU'LL LOVE THIS RECIPE
-Nutritious Salad. This apple kale slaw salad is packed full of nutrition. Because of all the veggies, this salad has vitamin C, B6, A, K and is full of antioxidants. If you are looking for an immunity boost, here it is!
-Easy for Make Ahead + Travel. This kale salad not only stores well, but also pack well. Due to the hearty ingredient, it does not get soggy and can keep in the fridge for up to 5 days. The lemon juice in the dressing also prevents the apples from from browning. Whether you are making it for meal or holiday prep, or packing it for lunch, this salad will stay fresh.
-Perfect Side Dish. With so many heavy side dishes during the holidays and picnics, this kale apple slaw recipe will lighten things up with sweet flavor! Its vibrant flavors and crisp, crunchy texture is the perfect freshen things up. If you love other kale salad recipes, try my fall harvest salad and my apple Manchego salad.
- No Mayo. Unlike traditional coleslaw, this apple slaw is tossed in a maple dijon vinaigrette. No mayo at all!
- Raw Kale. Curly kale works perfect in this recipe and gives it a fluffy, crunchy texture. Baby kale and lacinato kale will also work well in this recipe if you chop it up into easy to bite pieces. Fresh kale is required, as frozen kale can lose its great texture and become soggy. You can find fresh curly kale in the produce section of your grocery store.
- Fresh Apples. Crisp apples are part of the base for this recipe. I prefer to use red, crunchy apples that are on the harder side like Fuji apples, Rave, Honeycrisp or Pink Lady. If you prefer a tarter flavor, you can use a tart apple, like granny smith apples.
- Red Cabbage. Red cabbage adds nice, crunchy texture to this salad and also provides a gorgeous color. You can also use green cabbage.
- Red Onion. Red onions are best for this vegan kale apple slaw due to their mild flavor. I do not recommend using any other variety, as it can change the flavor of this salad. You can also omit the red onions if you are intolerant.
The Maple Dijon Tahini dressing includes: tahini, maple syrup, Dijon mustard, and fresh lemon juice. If you prefer a tangy dressing, you can also mix it in this creamy honey mustard dressing.
STEP BY STEP INSTRUCTIONS
Step 1. Make the dressing. Add all of the ingredients for the maple tahini dressing into a large salad bowl and whisk.
Step 2. Cut your vegetables and fruit. Using a sharp knife, cut the apple into match-stick sized pieces. De-stem the kale and chop the leaves into small, bite sized pieces. If you prefer your kale to be extra tender, massage it for 1 minute with 1 tbsp of olive oil. Slice the cabbage into thin slices, approximately ½ cm or smaller, then thinly slice the red onion. Add all ingredients into a large salad bowl with the dressing.
Step 3. Toss the slaw mixture in the dressing until it is fully coated.
This kale apple slaw salad with a maple tahini dressing will store well in the an airtight container in the fridge for up to 5 days. When ready to consume, simply toss the salad to re-coat it with the dressing. I do not recommend freezing the salad because it will cause the texture to change and the fruit to become soggy. For optimal taste, this apple slaw is best consumed within the first 2-3 days.
TIME SAVING HACKS
To save on time, pre-make the dressing and pre-slice all of the vegetables and fruit 12-24 hours prior to making. To prevent the apples from browning, coat them with lemon juice. Store all ingredients in airtight containers in the refrigerator then, when ready to eat, re-whisk the dressing then mix it with the slaw mixture in a bowl.
Curly kale works best for this salad because of its texture. Make sure to cut it into bite size pieces. Dinosaur Kale will also work well due to its tender nature.
Absolutely! One of my favorite things to add to this slaw is crispy chickpeas. If you eat meat, you can also add grilled chicken.
Yes! In fact, the flavors enhance if it is stored for a little bit. Prepare the slaw and store it in an airtight container for up to 5 days. For optimal taste, it is best consumed within the first 2 days.
Slice your ingredients thinly. No one likes taking a bite out of a salad where one ingredient overpowers the rest. Combat this by slicing the apples, red onion, kale and lettuce thinly.
Use drippy tahini. Drippy tahini is best for the maple tahini salad dressing because it is easier to whisk + creamier! You can find drippy tahini near the nut butter section of your grocery store.
MORE SALAD + DRESSING RECIPES
5 Minute Kale Apple Slaw Salad with Maple Tahini Dressing
- cutting board
- Chefs Knife
- Mixing bowl (small + large)
- ½ medium apple, cut into matchsticks approx ¾ cup
- 2 cups kale, destemmed + chopped into bite size pieces
- 2 cups red cabbage, thinly sliced approx ⅓ of cabbage
- ¼ cup red onion, thinly sliced approx ⅓ of large onion
- Maple Tahini Dressing (recipe below)
Maple Tahini Dressing
- ¼ cup drippy tahini
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- ½ tbsp lemon juice
- 3 tbsp water
- Salt + Pepper for taste
- Begin by prepping the maple tahini dressing. In a small mixing bowl, add all of the dressing ingredients and whisk until smooth.
- Once the salad dressing is done, begin making the salad. De-stem and chop the kale into bite size pieces, thinly slice in the cabbage and red onion, then cut the apple into match-stick sized pieces.
- Add the cut produce into a large mixing bowl then pour the dressing on top of it and mix until the produce is fully coated in the dressing.