Recipe: Kale and Apple Slaw
Can you tell we are excited about kale these days? We want you to be too!
Today we’re talking purely as busy people who need (and love) to eat. The approaching holidays can mean tighter mealtimes, and if you’re like us, you’re looking for some great go-to recipes to make planning and eating fresh, healthy food easier all-around for you, your family and holiday guests.
When the cooler weather comes and you’re still craving crisp and healthy salads, a versatile, make-ahead recipe using crunchy winter vegetables is just the ticket. Add some protein and a salad can form the basis of a quick and satisfying meal.
Sometimes the word salad conjures images of lettuce, tomatoes, cucumbers, and other summertime vegetables, but the truth is, almost any vegetable can go into a salad, and a slaw does not have to be cabbage!
This recipe ticks off so many boxes that we can’t wait to share it with you:
- it can be made ahead, and when properly stored, will keep in the fridge for 2 weeks!
- it uses a flavourful mix of winter vegetables that are seasonal and plentiful this time of year, nutritious, easy on the wallet, and available whether you shop at the grocery store or the farmers’ market;
- is completely customizable according to your tastes and what you have on hand;
- is versatile enough to be served hot, cold, in a wrap, or as a meal salad;
- is colourful, has a satisfying crunch and is absolutely delicious!
Give it a try and let us know in the comments section how it went. We love publishing pictures and comments from your kitchen to our cooking community!
Kale and Apple Slaw
This recipe is a crunchy and healthy blend of farm fresh cabbages, autumn vegetables, kale, and sweet apples, all married together with a tart and creamy apple cider dressing.
Use this recipe as a jumping-off point: easily make it your own by using any combination of vegetables you like to make 12 cups or so, and adjusting the dressing to your taste. This is going to be one of your go-to refrigerator staples. See the Tree House Tips section for lots of ideas!
1 bunch washed and dried kale, stacked and thinly sliced into ribbons (4 cups)
8 leaves napa cabbage, stacked and thinly sliced (2 cups)
½ small red cabbage, shredded (4 cups)
1 tart apple (such as Granny Smith), cored and thinly sliced
2 stalks celery, each slit down the middle lengthwise and thinly sliced
2 large carrots, shredded
1 small white turnip, julienned
1/4 cup good mayonnaise or full-fat sour cream
2 tsp. grainy mustard (or to taste)
¼ cup apple cider vinegar (or to taste)
¼ cup pumpkin seed or walnut oil (or to taste)
2 tsp. runny honey (or to taste)
2 tbsp. raw pumpkin seeds (pepitas) or sliced almonds
- In a large bowl, combine kale, napa cabbage, red cabbage, apples, celery, carrots, and turnip, tossing to mix well. Set aside.
- In a small bowl, whisk together the mayonnaise and mustard. Slowly whisk in the cider vinegar, then the pumpkin seed oil and honey. Transfer to a glass jar with a lid so it can be shaken before serving.
- Toss the dressing with the mixed up slaw, or if you prefer, drizzle on top before serving. Top with the pumpkin seeds
Total prep time: approximately 30-35 minutes (chopping all ingredients, making dressing)
Serves: Makes 8-12 big servings
Equipment: Chef’s knife, cutting board, large bowl, small bowl whisk, box grater or mandoline
Storage: Store undressed salad in the fridge, in a bowl or zippered bag, covered with a damp paper towel. Sliced hearty vegetables like these will keep 2 weeks ready-to-eat! The flavour and crunch holds up extremely well.
Tree House Tips
Any crunchy vegetables and robust greens will work, so feel free to try parsnips, other cabbages, raw beets, shaved Brussels sprouts, Swiss chard, spinach, chopped fennel bulb, even chopped raw broccoli and cauliflower. Try making the dressing with champagne vinegar or sherry vinegar too! Your personal slaw mix will slay any premixed store-bought slaw.
Chiffonade is a method of cutting leaves that we used to make our salad. Stack leaves to a comfortable height (3 or 4 is a good start) and cut crossways into thin ribbons, then fluff out. This technique works great for chopping small leaves too, like basil or mint. When chopping your leafy greens, make sure they are in bite-sized pieces for ease of eating. If your leaves are very large, cut in half before stacking and slicing.
Add to a wrap with your protein of choice for a crunchy and healthy lunch. Make this salad a meal by topping with cooked chicken, salmon, or tofu, or adding 2 cups of chickpeas to your greens. Undressed salad can be quickly sautéed in a little olive oil, or braised with some apple cider vinegar and served with pork tenderloin or sausages. mmmmm!
This recipe has been triple tested and adapted from our Salads-as-a-Meal and Vinaigrette System. Connect with us to request your copy, filled with even more tips and tricks for making amazing salads at home!
© 2016 Tree House Kitchen. Triple Tested.
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