Kale Apple Slaw Salad with Honey Apple Cider Vinaigrette
This Kale Apple Slaw Salad is the perfect autumn harvest coleslaw! Fresh cabbage and kale from the garden pair with red onion, almonds and raisins with a sweet and tangy Honey Apple Cider Vinaigrette. This healthy No Mayo kale crunch salad is perfect for the Thanksgiving table, a superfood lunch, or an easy fall side dish.
Servings: 6 to 8
Calories: 159kcal
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
- Add all the ingredients for the dressing to a jar with a lid and shake until well combined. Or whisk together in a bowl.
- For the Kale - Slice the leaves off the stems. Take the leaves and bundle them up into a tight wad on your cutting board, holding them firmly with your left hand. With your knife in your right hand, very thinly slice through your wad of kale, producing thin green ribbons.
- For the Cabbage - Cut the cabbage in half through the core and stem, then into quarters. Cut the core out with an angled cut. Then slice the cabbage very thin.
- For the Apple - First cut the apple off the core giving you 4 pieces. Cut into thin slices, then stack those slices and cut into thin matchsticks.
- Roughly chop your almonds. I used roasted and salted snacking almonds. If using raw nuts, you may want to toast them in a pan for a few minutes.
- Shave pieces from a block of Parmesan cheese using a vegetable peeler. Crumble the shavings with your fingers, keeping some big pieces. Add all ingredients for the salad to a large bowl, add in the dressing and toss very well with a spoon.
- Pour into a serving bowl and serve right away or cover and refrigerate for an hour or more.
Notes
- Kale Apple Slaw can be made ahead completely, anytime the day it is to be served, wrapped and kept in the fridge.
- Be sure to wash your kale leaves very well, I've found some pretty interesting creatures in my garden greens!
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 287mg | Potassium: 299mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2927IU | Vitamin C: 37mg | Calcium: 159mg | Iron: 1mg