Name: Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 to 3 cups cabbage, thinly sliced; 3 to 4 leaves kale, thinly sliced; 1 apple, julienne sliced; ¼ red onion, sliced; ¼ cup almonds; ¼ cup raisins or dried cranberries; ¼ cup Parmesan cheese; ½ teaspoon kosher salt; 8 grinds fresh black pepper; ½ teaspoon Dijon mustard; 1 Tablespoon honey; 2 Tablespoons apple cider vinegar; 2 Tablespoons olive oil

I’m always excited to share one of my favorite fresh and crunchy dishes with you: the Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe. This salad perfectly balances crisp kale and cabbage with the sweet tang of apple and a luscious, homemade honey apple cider dressing that ties everything together beautifully. Every bite is a lively dance of textures and flavors that makes this salad a standout, whether you’re serving it at a family dinner, a holiday feast, or just craving a vibrant lunch that feels both healthy and indulgent.

Why You'll Love This Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe

What really adds to this salad’s charm, for me, is how the flavors play off one another. The hearty kale offers a robust, slightly earthy base, while the apples bring a refreshing crispness and natural sweetness. The red onion adds a gentle bite, and the almonds lend a satisfying crunch. Then you have the honey apple cider vinaigrette — it’s sweet, tangy, and bright with a bit of mustard’s subtle kick, which perfectly complements all those fresh ingredients. I think this unique combination makes the salad incredibly vibrant and far from boring.

I also appreciate how quick and straightforward this recipe is to put together. With just a few simple steps—mostly slicing and whisking—you can create something feel-good and impressive. The no-mayo aspect means it’s light and refreshing but still packed with flavor. I love tossing it together when I want something healthy without spending hours in the kitchen.

This salad is super versatile, too. For me, it’s a perfect fall side dish to pair with roasted turkey at Thanksgiving or alongside grilled chicken for a casual weekend dinner. It always feels like a celebration of the season’s best produce. What really makes it stand out is its perfect balance of healthfulness and indulgence, crunch and creaminess (thanks to the Parmesan), and a dressing that’s both tangy and sweet. It’s one of those recipes I find myself coming back to again and again.

Ingredients You'll Need

The image shows thin slices of red apple neatly stacked in the center, with bright red skin and light yellow flesh visible, creating two layers of color. To the left, there are a few slices of purple onion with a smooth, shiny texture, arranged in a curved shape. On the right side, a small bunch of dark green curly kale leaves adds texture and color contrast. A large silver knife lies behind the apple slices, and in the blurry background, two white bowls contain brown and white nuts, all placed on a wooden cutting board with a natural grain pattern. The photo taken with an iphone --ar 4:5 --v 7

The magic of this Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe lies in its simple, fresh ingredients. Each one contributes something unique to the taste, texture, and vibrant color—whether it’s the crunch of cabbage, the sweet snap of apple, or the nutty punch of almonds.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Cabbage: Thinly sliced for that perfect crunch and subtle sweetness that forms the salad’s base.
Kale leaves: Stripped and finely sliced into ribbons that add hearty texture and deep green color.
Apple: Julienne sliced to infuse juicy sweetness with every bite.
Red onion: Thinly sliced to offer a bit of sharpness that cuts through the richness.
Almonds: Roughly chopped for a crunchy nutty contrast—roasted almonds add extra flavor depth.
Raisins or dried cranberries: Provide a chewy burst of natural sweetness to brighten each forkful.
Parmesan cheese: Shaved and crumbled to lend a salty, creamy punch balancing the salad’s freshness.
Kosher salt and black pepper: Essential for seasoning and bringing the flavors alive.
Dijon mustard: Adds a subtle tang and emulsifying touch to the vinaigrette.
Honey: Sweetens the dressing naturally with a gentle floral note.
Apple cider vinegar: The heart of the vinaigrette, giving it the signature tangy zip.
Olive oil: Brings everything together with richness and shine while keeping the dressing light.

Directions

Step 1: Start by making the dressing. Add the kosher salt, fresh black pepper, Dijon mustard, honey, apple cider vinegar, and olive oil to a jar with a tight-fitting lid. Shake vigorously until the ingredients are well combined and the vinaigrette is smooth and glossy. If you prefer, whisk everything together in a bowl. This homemade dressing is key—it’s light, tangy, and sweet.

Step 2: Prepare your kale by removing the leaves from the thick stems. Once you have the leaves, gather them into a tight bundle on your cutting board. Holding the bundle firmly, slice through it very thinly from one side to the other, creating long, thin ribbons. This technique makes the kale much more tender and easy to eat raw.

Step 3: Next, prepare the cabbage. Cut the cabbage into quarters and remove the core by angled cuts. Slice the cabbage as thinly as possible to maintain crunch and allow it to soak in the flavors of the vinaigrette.

Step 4: For the apple, quarter and core it first to make slicing easier. Then, slice the apple into thin slices and stack them to cut into matchstick-thin julienne strips. This keeps the apple crunchy and fresh throughout the salad.

Step 5: Roughly chop the almonds. I love using roasted and salted almonds because they add a toasty flavor and a bit more punch. If you’re using raw almonds, lightly toast them in a dry pan over medium heat until fragrant and golden; it only takes a few minutes.

Step 6: Shave Parmesan cheese using a vegetable peeler, then crumble the shavings with your fingers—keep some bigger pieces for lovely texture contrasts.

Step 7: In a large bowl, combine the kale, cabbage, apple, red onion, almonds, raisins or dried cranberries, and Parmesan. Drizzle the dressing over the top and toss everything thoroughly with a spoon. Make sure every bit of the greens and fruit get coated.

Step 8: Transfer the salad to a serving bowl and serve immediately for the freshest crunch, or cover and chill in the refrigerator for an hour if you want the flavors to meld more deeply. Both ways taste fantastic!

Servings and Timing

This Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe makes enough to serve 6 to 8 people, making it perfect for a family meal or a party side dish. The prep time is a quick 15 minutes since there’s no cooking involved, and the total time remains 15 minutes unless you choose to refrigerate for flavor melding. No cook time is needed, and there’s no resting time required unless you want the salad chilled and the flavors blended more thoroughly.

How to Serve This Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe

A white bowl filled with six separate layers of salad ingredients is shown from above on a white marbled surface. Starting from the top and moving clockwise, there is a layer of dark green curly kale, thin slices of red apple with white flesh and red edges, thinly sliced purple onions, a pile of roasted almonds with a rough texture, shredded light green cabbage, and a small group of dark brown raisins next to shaved pale yellow cheese pieces. To the upper right of the bowl, a small glass jar contains bright yellow dressing. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love to pair it with roasted meats like turkey or chicken because the sweet and tangy notes balance the savory protein beautifully. It also works wonderfully alongside grilled sausages or pork chops for a more casual meal. For a vegetarian option, I often serve it with a hearty grain bowl or alongside a lentil dish for some extra texture contrast.

Presentation-wise, I find that piling the salad high in a wide bowl, then garnishing with a few extra almond slivers and a final drizzle of vinaigrette makes it look inviting and fresh. Adding a sprig of thyme or a few thin apple slices on top also makes it feel special. Whether it’s a family dinner or a holiday gathering, I serve it chilled or at room temperature—it’s refreshing either way but tastes especially crisp when cool.

For drinks, I often enjoy pairing this salad with a crisp white wine like Sauvignon Blanc or a light, slightly sweet sparkling apple cider for that autumn vibe. Non-alcoholic choices like iced green tea or a fresh lemonade complement the salad’s brightness and keep the meal light and bright. I find this dish an absolute winner for weeknight meals, potlucks, and festive holiday tables alike.

Variations

One of my favorite things about this Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe is how easy it is to customize to suit dietary needs or different flavor preferences. If you want to make it vegan, simply omit the Parmesan or substitute with a nut-based cheese alternative or nutritional yeast to keep that savory hit.

If you’re looking to mix up the nuts, walnuts or pecans work beautifully and bring their own unique flavor and texture profiles. You can also swap out the raisins for dried cherries or apricots for a different kind of fruity sweetness. For a gluten-free and even lighter version, keep the recipe as is—none of the ingredients contain gluten.

Another idea I like is to experiment with the dressing by adding a splash of fresh lemon juice for more brightness or a pinch of smoked paprika for a subtle smoky twist. While this salad is meant to be served fresh and raw, the nuts can be toasted before adding to elevate the aroma and flavor. The kale can also be lightly massaged with a tiny bit of oil and salt to soften it before assembling if you prefer it a bit more tender.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing the salad in an airtight container in the refrigerator. Because it’s made with fresh produce and a vinaigrette, it stays fresh for about 2 to 3 days. Keep the salad tightly sealed to maintain crispness and prevent it from absorbing other fridge odors. It’s best to toss the salad again before serving leftovers, as some liquids might settle at the bottom.

Freezing

This salad isn’t ideal for freezing because the fresh fruits, nuts, and kale will lose their crispness and texture once thawed. The vinaigrette may separate, and the overall salad can become watery. I would suggest making it fresh or only freezing the dressing separately if you want to prepare parts of it ahead of time.

Reheating

Since this is a raw salad, reheating isn’t necessary or recommended. It tastes best served cold or at room temperature to preserve its crunchy textures and fresh flavors. If you’re serving leftovers, just bring the salad out of the fridge about 10 to 15 minutes before eating so the flavors open up, but avoid warming it up.

FAQs

Can I use other greens instead of kale?

Absolutely! Spinach, Swiss chard, or even arugula can be substituted, but keep in mind the flavor and texture will change. Kale is hearty and gives the salad structure, so softer greens will make the salad lighter and less crunchy.

How far ahead can I make this salad?

You can prepare the salad a few hours in advance and refrigerate it to let the flavors meld. However, I recommend adding the dressing just before serving if you want to keep the greens very crisp, especially if the salad will sit for more than a couple hours.

Can I make the dressing without honey?

Yes, you can substitute honey with maple syrup or agave nectar for a vegan option. You can also reduce the sweetness slightly or leave it out entirely if you prefer a more tart vinaigrette.

What’s the best type of apple to use?

I love using crisp, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape well and contribute the perfect balance of sweetness and acidity to the salad.

Is this salad gluten-free?

Yes, this entire Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe is naturally gluten-free, making it a safe and tasty option for those with gluten sensitivities or celiac disease.

Conclusion

I truly hope you’ll give this Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette Recipe a try soon. It’s one of those refreshing salads that brightens up any meal with its delightful crunch, sweet-tart dressing, and vibrant colors. Whether you’re looking to impress guests or just want a nourishing everyday dish, this recipe never disappoints in bringing fresh, happy flavors to your table. Enjoy every bite!