5 Minute Kale Apple Slaw Salad with Maple Tahini Dressing
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 less than 5 minutes.
Equipment
- cutting board
- Chefs Knife
- Mixing bowl (small + large)
Ingredients
Salad
- 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
Instructions
- 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.
Notes
If you prefer your kale to be extra tender, massage it for 1 minute with 1 tbsp of olive oil.
STORAGE
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.
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