My Kale and Apple Slaw is simple to prepare and so delicious. It has great texture and fantastic fresh flavours. A salad base of kale, apple and onion is tossed with a light, creamy dressing seasoned with fresh lemon juice and mustard. This Kale Salad makes the perfect side dish for your next gathering, barbecue or potluck!
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Why we love this recipe:
Easy salads that are full of vibrant flavours and textures are some of our favourites. They make ideal side dishes, or even the base of a more substantial dish with protein added.
You will love this Kale and Apple Slaw because:
- It is simple to prepare, and unlike many salads, can be made in advance.
- It is full of nutritious ingredients that work so well with the creamy lemon dressing.
- With a delicious base like this salad, you can make a complete meal by adding some protein such as Roast Chicken or Tuna Patties.
- It is ideal for entertaining - easily adjust the quantities to feed a crowd.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Kale - we have used curly kale in this recipe.
Apple - use a variety that is crisp and that you enjoy eating. It adds a delicious sweetness to the salad.
Red onion - you could also use a yellow/brown onion or spring onion/scallion if you prefer.
Mayonnaise - for the best flavour, I recommend whole egg mayonnaise.
Greek yoghurt - adds a delicious thickness and creaminess to the dressing.
Olive oil - my preference is for extra virgin olive oil.
Lemon juice - adds freshness of flavour.
Honey - balances out the flavours in the dressing.
Dijon mustard - adds a sharp, spicy flavour.
Salt and pepper - for the best flavour, my preference is for sea salt flakes and freshly ground black pepper. Always ensure your dishes are well seasoned to your liking.
Step by Step Instructions:
- Finely shred the kale and add it to a medium sized bowl.
- Cut the apple in half and use a sharp paring knife to remove the core. Slice the apple halves finely. Prepare the onion, and add the onion and apple to the bowl with the kale.
- In a small bowl, combine all the dressing ingredients. Stir well and check that the seasoning is to your liking. You may like more lemon, honey, or salt and pepper.
- Add the dressing to the bowl of kale. Stir well to combine. Turn into a serving bowl and enjoy.
Tips for Success and FAQs:
Kale is described as a “superfood”, which means that it is nutrient-dense. It is a member of the brassica family along with broccoli, cauliflower, brussels sprouts, etc. Because of its tough, fibrous leaves, it is often served cooked. However, with some careful preparation, it makes a great salad and I have some tips for you to prepare it.
Tips to tenderise kale:
Finely shredding kale for a salad makes it easy to eat raw. However, if you prefer to chop kale and have larger pieces of leaves, there are severaI ways to make the leaves tender and easier to eat.
One way is to dress the salad and let it sit for about an hour. This would make most leafy salads wilt and become soggy, but not kale, it merely softens the leaves.
The other way is to “massage” the leaves. I know it sounds strange, but believe me, it makes a difference. By massaging kale, you break down the fibres, making the leaves easier to digest. Just drizzle the chopped leaves with a small amount of olive oil, a small amount of coarse kitchen salt or salt flakes, and massage them for two or three minutes between your fingers. Really work the kale through your fingers, rub it and squeeze it together. This will tenderise the fibrous greens. You need very little oil and salt; it will become distributed as you vigorously rub the leaves together.
We have used curly kale as it is more readily available, but you can use any type.
Ideally, I like to buy organic kale. Look for bright green leaves which are firm and strong. Avoid any that are wilting or showing signs of yellowing.
The leaf contains a fibrous central stem which first needs to be removed. To do this, hold the stem in one hand and with your other hand strip the leaves along the stem away from you. Alternatively, you can use a sharp knife to do this. Just fold the leaf in half, hold it with your non-dominant hand, then take a sharp knife in your other hand and cut the length of the leaf against the stem. Set the stem aside for another use.
More delicious recipes for you to try:
Try some more of our favourite salad recipes which are full of flavour:
- Charred Corn and Black Bean Salad
- Roasted Cherry Tomato Caprese Salad
- Turmeric Roasted Cauliflower Salad
- Rocket and Pear Salad
- Sweet Potato and Quinoa Salad
- Pumpkin, Cranberry and Almond Salad
- Sweet and Sour Carrot Salad
- Kale and Sweet Potato Salad
Enjoy the fantastic fresh flavours of this delicious Kale and Apple Slaw. This simple to prepare recipe will be perfect to serve the next time you are entertaining or are after a tasty side dish.
Be sure to let me know in the comments below when you have given it a try.
Alex xx
Kale and Apple Slaw
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
Salad base:
- 4 cups finely shredded kale - after ribs removed See Notes 1, 2 and 3
- 1 medium red apple See Note 4
- 1 small red onion
Dressing:
- ½ cup Greek-style yoghurt - full fat
- ¼ cup whole egg mayonnaise
- 1 tablespoon extra virgin olive oil See Note 5
- 3 teaspoon lemon juice - freshly squeezed
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon honey - or to taste
- sea salt and freshly ground black pepper – to taste See Note 6
Instructions
- Add the finely shredded kale to a medium-sized bowl.
- Cut the apple in half and use a sharp paring knife to remove the core.Slice the apple halves finely. Stack the slices on top of each other and cut finely into matchstick size strips. Add the apple slices to the bowl with the shredded kale.
- Peel the red onion and cut it in half. Slice the onion finely and add it to the bowl with the kale and apple.
- In a small bowl, combine all the dressing ingredients. Stir well and check that the seasoning is to your liking. You may like more lemon, honey, or salt and pepper.
- Add the dressing to the bowl of kale. Stir well to combine.Turn into a serving bowl and enjoy.
Notes
- To separate the kale leaves from the stem, hold the stem in one hand and, using the other hand, strip the leaves along the stem away from you. There’s no need to discard the kale stems; use them in minestrone or slice them thinly and add to a stir fry.
- To shred the kale, roll up a few of the leaves together to a tight bundle. Hold them with your non-cutting hand and use a sharp knife to slice them as thinly as possible.
- If the kale is shredded finely, you may find it is not necessary to massage it.
- I like to use a red apple for the colour contrast.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
- Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- Please note, the nutritional information is based on this salad serving four people as side-dish. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Jeannie says
Happy to find a kale salad recipe that is easy and so flavourful. Kale is so tricky to flavor but this recipe turned out good.
Alexandra says
Hi Jeannie, thank you for your lovely comments on the Kale and Apple Slaw. I am so pleased that you enjoyed it. 🙂