Go Back
Bowl of salad with cutlery.

Kale and Apple Slaw

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!
Course Salad, Side Dish
Cuisine International
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 218kcal
Author Alexandra


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


  • 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


  • 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.


  1. 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.
  2. 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.
  3. If the kale is shredded finely, you may find it is not necessary to massage it.
  4. I like to use a red apple for the colour contrast.
  5. 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.
  6. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  7. Please note, the nutritional information is based on this salad serving four people as side-dish. The nutritional information is an estimate only.


Calories: 218kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 139mg | Potassium: 463mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6730IU | Vitamin C: 86mg | Calcium: 139mg | Iron: 1mg