Kale and Apple Slaw Recipe

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. If you’re like us, you look for great go-to recipes to make meal planning and eating fresh, healthy food easier for you, your family and your guests.

Craving a crisp and healthy salad? A versatile, make-ahead recipe using crunchy winter vegetables is just the ticket!

Sometimes, “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 two weeks.
It uses a flavourful mix of nutritious winter vegetables, easy on the wallet and available whether you shop at the grocery store or the farmers’ market.
It is completely customizable according to your tastes and what you have on hand.
It is versatile enough to be served hot, cold, in a wrap or as a quick and satisfying meal (just add some protein).
It 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.

A variety of cabbages and apples sliced for a kale and apple slaw.

Ingredients

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
¼ 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

Directions

In a large bowl, combine kale, cabbages, 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 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 covered with a damp paper towel or in a zippered bag. Sliced hearty vegetables like these will keep ready-to-eat for two weeks! The flavour and crunch hold up extremely well.

Tree House Tips

Any crunchy vegetables and robust greens will work. 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.

Make sure leafy greens are in bite-sized pieces for ease of eating. We used the chiffonade method of cutting leaves to make this salad. Stack leaves to a comfortable height (start with three or four leaves) and cut crossways into thin ribbons. If your leaves are very large, cut them in half before stacking and slicing. This technique also works great for chopping small leaves like basil or mint.

Add this salad to a wrap with your protein of choice for a crunchy and healthy lunch. Make it a meal by topping it with cooked chicken, salmon or tofu, or adding two cups of chickpeas. Or quickly sauté undressed salad in a little olive oil or braise it with apple cider vinegar and serve 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!

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