Description
This Kale Apple Slaw Salad is a vibrant, crunchy autumn harvest coleslaw perfect for fall gatherings. Combining fresh garden cabbage and kale with sweet apple, tangy red onion, crunchy almonds, and raisins, it’s tossed in a light and flavorful Honey Apple Cider Vinaigrette. A healthy, no-mayo alternative ideal for Thanksgiving tables, superfood-packed lunches, or a refreshing side dish.
Ingredients
For the Salad
- 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
For the Dressing
- 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
Instructions
- Prepare the Dressing: Add all the dressing ingredients—kosher salt, black pepper, Dijon mustard, honey, apple cider vinegar, and olive oil—to a jar with a lid and shake vigorously until well combined. Alternatively, whisk them together in a bowl until emulsified and smooth.
- Slice the Kale: Remove kale leaves from stems. Gather the leaves into a tight bundle, hold firmly, and thinly slice with a sharp knife to create fine green ribbons that will add texture and color to your salad.
- Slice the Cabbage: Cut the cabbage head in half through the core and stem, then quarter it. Remove the core by making angled cuts, then thinly slice the cabbage to create a light, crunchy base.
- Cut the Apple: Core the apple by cutting around it into four pieces. Thinly slice the apple, then stack those slices and cut into thin matchstick-sized pieces to complement the other textures with a sweet crunch.
- Prepare the Almonds: Roughly chop the roasted and salted almonds. If using raw almonds, toast them in a dry pan for a few minutes until fragrant to bring out their flavor.
- Prepare the Parmesan: Using a vegetable peeler, shave pieces from a block of Parmesan cheese. Crumble the shavings gently with your fingers, keeping some larger pieces for texture throughout the salad.
- Toss the Salad: In a large bowl, combine the thinly sliced kale, cabbage, apple matchsticks, red onion slices, chopped almonds, raisins, and Parmesan shavings. Pour the dressing over the mixture, then toss thoroughly with a spoon to coat everything evenly.
- Serve or Chill: Transfer the salad to a serving bowl and serve immediately for maximum crispness, or cover and refrigerate for an hour or more to allow flavors to meld and the kale to soften slightly.
Notes
- This salad can be made ahead anytime on the day it will be served; wrap and refrigerate to keep fresh.
- Be sure to wash kale leaves very well to remove any dirt or small insects found in garden greens.
- Using roasted and salted almonds adds a nice crunch and depth of flavor, but raw almonds can be toasted to similar effect if preferred.
- For a dairy-free version, omit the Parmesan cheese or substitute with a plant-based alternative.
