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Kale Slaw

Kale Slaw

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 1x


This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.


  • 6 cups chopped curly kale
  • 2 cups shredded red cabbage
  • 1 large carrot, shredded
  • 1 crisp tart apple, thinly sliced and chopped into matchsticks
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons maple syrup, honey or sugar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • 1/4 cup sliced almonds (optional)


  1. Chop the kale, red cabbage, carrot, and apple as noted above. Place them in a large bowl.
  2. In a medium bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Pour the dressing onto the vegetables and toss to combine.
  3. If desired, toast the almonds and toss them into the slaw just before serving. Stores up to 4 days refrigerated. (For crunchy almonds, store them in a separate container at room temperature and add directly before serving).
  • Category: Side dish
  • Method: Raw
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Kale slaw, kale apple slaw