Kale Apple Slaw
This Kale Apple Slaw features crisp fresh veggies and a creamy, tangy vinaigrette. It's a flavorful, healthy dish that comes together in just 15 minutes.
Servings: 6
Calories: 153kcal
Ingredients
For the Kale Apple Slaw
- 1 bunch kale stems removed, sliced thinly (about 6 cups)
- 1 cup broccoli slaw
- 1 tart apple cored and julienned
- ⅓ cup sunflower seeds
For the dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1-2 tablespoon(s) pure maple syrup or agave
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 3-4 tablespoons extra virgin olive oil
Instructions
- Add all of the prepped salad ingredients to a large mixing bowl and set aside.
- In a small bowl or jar, whisk the vinegar, dijon mustard, maple syrup, salt, and pepper until smooth. Drizzle in the oil while whisking briskly until fully incorporated.
- Pour the dressing over the the salad. Using clean hands, massage the dressing into the salad ingredients for 1 to 2 minutes until the kale softened and reduced in volume.
- Serve immediately or store in an air-tight container in the fridge until ready to serve.
Notes
~ Remove and discard the tough, woody kale stems.
~ Slice the kale as thinly as possible. Stack up several leaves, fold the stack in half, and then slice thinly.
~ Julienne the apples so they are similar in size to the broccoli slaw ingredients.
~ Add seeds (or nuts if you prefer) for some crunch.
~ Make the dressing in advance (up to 2 days before serving) to make this kale apple slaw recipe even quicker to throw together.
~ Using clean hands, massage the dressing into the salad ingredients for 1 to 2 minutes to soften the kale and evenly distribute the flavors throughout.
Nutrition
Calories: 153kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 218mg | Potassium: 237mg | Fiber: 3g | Sugar: 6g