Can You Make Kale and Apple Slaw in Advance?

Yes, you can make the slaw a day ahead of time and store in the refrigerator. Or, prep the dressing, kale and apples separately, store in the refrigerator and dress with the maple Dijon dressing when ready to serve.

What Kind of Kale is Best for Slaw?

We suggest using curly leaf or lacinato kale for making slaw. Thinly slice by removing the stems, and rolling the leaves up like you would when slicing basil.

What Kind of Apples Work Best in Kale Slaw?

The best apple is the freshest, most delicious apples. But if you are making this in the peak of apple season, pick a crisp, tangy and sweet apple like Honeycrisp, Macoun or Empire. Or, better yet, choose a couple varieties that have different qualities

Kale and Apple Slaw - The Real Recipes

Description

This Kale and Apple Slaw is the perfect bridge from late summer to fall, with crunchy and sweet apples, healthy kale and a tangy maple Dijon dressing. It's delicious as a side salad or you can top it with chicken, pork or a meat alternative for a hearty and healthy dinner salad.

Ingredients

Units Scale

Dressing

2 Tbsp. apple cider vinegar
1 1/2 Tbsp. maple syrup
1 Tbsp. Dijon mustard
1/4 tsp. table salt
1/8 tsp. black pepper
1/4 cup olive oil

Slaw

1 bunch kale (about 8 oz.)
2 medium apples
1/2 cup chopped pecans, toasted
1/4 cup sunflower seeds, toasted

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Instructions

Dressing

To make the dressing, whisk together the vinegar, maple, mustard, salt and pepper in a medium bowl then slowly drizzle in the oil while continuing to whisk until well combined. Use immediately or store in an airtight container or mason jar for up to 1 week..

Slaw

To assemble the slaw, remove the stems from the kale, then places leaves on top of each other and roll up tightly as you would to chop basil. Thinly slice the stacks of leaves to shred the kale. Transfer to a large mixing bowl.
Cut apples into matchsticks. To do so, cut 1/8-inch planks from the apples, stack the planks on top of each other, then cut the stacks into 1/8-inch slices. Add the apples to the bowl with the kale or store in acidulated water (cold water with an acid like vinegar or lemon juice) for up to 1 day in the refrigerator. Drain and rinse when ready to use.
Add the pecans and sesame seeds to the bowl and toss with tongs or hands for about 5 minutes to massage the kale. This will break down the cell walls of the kale and make it a bit more tender. Add dressing and continue to toss until well combined. Set aside for 10 minutes at room temperature to let the flavors meld. Then serve immediately or refrigerate for up to 3 days.

Notes

Use curly leaf or Lacinato kale, or your favorite variety.
Similarly, use your favorite variety of apples. We suggest a sweet, crisp and tangy apples or a couple different varieties.
All components may be made in advance. Store separately in airtight containers. We recommend only storing the apples in acidulated water for up to 1 day.

Prep Time: 20 min.
Cook Time: 0 min.
Category: Salads
Method: no cook
Cuisine: American