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This delicious kale apple slaw is full of fresh fruit and vegetables, and it’s topped with a homemade cider vinaigrette. This frugal side dish for a healthy meal costs just $.34 per serving!
I like to have lots of quick, healthy side dishes in my arsenal for meal planning. When I’m in a hurry, I pull some salmon out of the freezer and make a simple side dish to go along with it for an easy dinner.
This kale apple slaw is the perfect example. Kale, apples, carrots, and onions are staples I keep on hand. They last a long time in the fridge or on the counter, so I can easily pull together this slaw when I need a healthy side dish.
The flavor of this slaw is great for fall, but it works well year-round, too. The easy apple cider vinaigrette comes together quickly, and its tanginess is a great complement to the produce here.
This slaw doesn’t last as long as a cabbage-based slaw because the dressed kale is more delicate. Leftovers may not look as pretty the next day, but they still taste delicious.
Kale Apple Slaw Tips
You can use any type of kale for this recipe. Thicker leaves will provide a more intense kale flavor, and thinner leaves are softer and more mild. I weigh about 4 ounces of kale once the stems are removed, which is 6 to 8 ounces before removing the stems.
The dressing is savory and slightly sweet. For a sweeter slaw, add extra honey, and be sure to use sweet apples like gala or honeycrisp. Tart apples like granny smith will yield a tangier slaw.
I like to mellow the red onion in this kale apple slaw by soaking it in the dressing while I prepare the other ingredients. You can skip this step if you prefer a stronger raw onion flavor, or soak them in a mixture of water and baking soda for an even more neutral flavor. And if cutting onions makes your eyes water and burn, try these onion goggles. I actually can’t cut an onion without them.
This recipe is prettiest on the day it’s made, but leftovers can be refrigerated until the next day if desired.
Other Kale Recipes
Kale Apple Slaw
- 2 tbs apple cider vinegar
- 1 tbs lime juice
- 1 tbs olive oil
- 1 tbs pure maple syrup (or honey)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 oz thinly sliced red onion (2/3 cup)
- 4 oz finely chopped kale stems removed (about 4 cups tightly packed kale)
- 1 carrot shredded
- 1 apple cored and chopped
- In a medium bowl, make the dressing by whisking together the apple cider vinegar, lime juice, maple syrup or honey, olive oil, salt, and pepper. Add the thinly sliced red onion and set it aside to soak for 10 to 15 minutes.
- Meanwhile, place the chopped kale, chopped apples, and shredded carrots in a large bowl.
- Add the red onion and dressing to the large bowl, and stir to combine evenly.
- Taste the slaw and add additional oil, vinegar, or honey as desired. The onions soak up some of the dressing, so you might want a bit more.
- Cover the slaw and let it sit for at least 30 minutes (an hour is even better) to let the flavors come together. If you aren’t serving this within an hour of making it, refrigerate it until ready to serve. This slaw presents best on the day it’s made, but leftovers can be eaten the next day, too.
This recipe costs $2.68 to make, or $.34 per serving. This easy recipe is a frugal side dish that goes with just about any meal.
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