Kale and Apple Slaw with Honey Dijon Dressing

Over mayo-heavy slaws? With red cabbage, carrots, sunflower seeds, blue cheese, and honey Dijon dressing, this kale and apple slaw is crunchy, colorful, and so fresh! It’s lovely with everything from pulled pork and burgers to steak and tacos. And the slaw is make-ahead so it’s amazing for picnics, BBQs, dinner parties, & more!

Honestly, I love some good roughage. I mean, I also love brownies and chocolate chip cookies. But I am down with a good salad situation these days. It’s all about ~balance~, ya know?

And now that warmer weather is (maybe? hopefully? 🤞) upon us, I’ve been dreaming of recipes like watermelon feta salad with nectarines and raw carrot salad with shallot vinaigrette. But of course, it’s not summer without some slaw.

This slaw is a distant relative of the classic recipe you know and love. With kale, apples, sunflower seeds, and blue cheese, it’s a lot fresher, a bit crunchier, and has more contrast flavor-wise. But, as a nod to its roots, it still has cabbage and a creamy (ish) dressing to go along with BBQ, grilled burgers, and everything in-between. And as a bonus, it’s beyond gorgeous for an impressive dinner party recipe.

Recipe details

I feel like overall, coleslaw is a very divisive topic. And I get it, because soggy, mayo-laden (or even worse, Miracle Whip-laden) coleslaw is a no from me. But forget what you know, because in this recipe, we’re re-thinking the entire concept. We’re adding a big handful of fresh ingredients like leafy greens, carrots, and Honeycrisp apples for a totally unique slaw situation.

• This slaw is crunchy, tart, sweet, and a bit funky thanks to a handful of blue cheese.
• The salad is simple, make-ahead, and comes together quickly.
• It’s amazing with everything from BBQ in the summer to roast chicken in the winter.
• Make this slaw for BBQs, potlucks, dinner parties, or weeknight dinners.

The ingredients

For the slaw

• Kale – I use curly kale because I like the texture better for salads. But any kale you like will do!
• Red cabbage – as a nod to traditional slaw, we’ll keep the cabbage. But, in this recipe, we’ll swap green cabbage with red for color and crunch!
• Carrots – shredded carrots add a hint of sweetness to this slaw. You will want to grate the carrots yourself for the best flavor and texture. Pre-shredded carrots can be dry and spongy.
• Apples – I recommend a tart, sweet, and crunchy apple like Honeycrisp. But feel free to use Pink Lady, Fuji, or Gala.
• Sunflower seeds – these will add a lovely, nutty crunch! I recommend unsalted so the slaw doesn’t come out too salty.
• Blue cheese – apples and blue cheese is one of my fave combos ever. Any blue cheese you like will work. Just make sure it’s freshly-crumbled!

For the dressing

• Vinegar – my go-to is red wine vinegar which is bold and a bit fruity. But feel free to use apple cider vinegar or sherry vinegar instead.
• Honey mustard – to skip a step, I use store-bought honey Dijon mustard. But, you can also use 1 Tablespoon of Dijon mustard + 1/2 Tablespoon of honey.
• Mayo – for just a hint of creaminess, I like to add a small bit of mayo. If you don’t like mayo, feel free to use Greek yogurt instead!
• Garlic powder – a few dashes of garlic powder adds extra flavor without being overpowering.
• Sugar – just a bit of sugar offsets the bitterness of the kale and cabbage.
• Oil – you will want to use an oil that emulsifies in the dressing. I use avocado but canola oil will work too. Or, use a half-and-half mix of avocado/canola and olive oil.
• Salt & pepper – I use Morton’s Kosher salt and freshly-ground black pepper.

Variations & substitutions

• Veggies – replace some of the carrots with shaved red onion. Or, use a mix of green cabbage, red cabbage, and kale for extra color.
• Nuts – you can also use toasted slivered almonds or hazelnuts.
• Cheese – try crumbled feta, goat cheese, or shredded sharp white cheddar.
• Honey – you can also use maple syrup if you prefer.

How to make this slaw

Whisk up the dressing

1. First, whisk the red wine vinegar, honey mustard, mayo, garlic powder, and sugar in a small bowl until smooth.
2. Then, while whisking constantly, slowly drizzle the oil into the bowl. Whisk until it’s fully emulsified.
3. Add salt and pepper to taste and whisk until smooth. Set aside for later.

Toss the salad

1. Add the kale, cabbage, carrots, apples, sunflower seeds, and blue cheese to a large salad bowl.
2. Then, use tongs to toss the slaw until it is well-combined.
3. Lastly, add the dressing and toss well. Season with salt and pepper, to taste. Enjoy!

How do I prep and cut kale for salad?

When kale is raw, it can sometimes have a tough texture and a bitter taste. But don’t worry, because in culinary school, they taught us how to prep and cut kale for salad so it comes out tender and peppery. All you have to do is lightly massage the kale which helps soften the leaves. The kale will still be crunchy and have a slight bitterness but in a mellow (not overpowering) way!

Slice the kale

1. First, wash the kale and dry it very well. Dirt can sometimes get caught in the stems so it’s important to give it a good rinse!
2. Then, using one hand, grip the stem of a kale leaf. Using the other hand, gently grip the bottom of the leaves with your thumb and forefinger. Pull your hand away from the bottom of the stem to strip the leaves from each side. Repeat with the remaining leaves.
3. Discard the stem. Then, thinly slice the kale into strips.

Massaging the kale

1. To massage the kale, first scoop the chopped greens into a large salad bowl.
2. Then, drizzle the kale with just a bit of oil (about 1/2-1 Tablespoon should do).
3. Using clean hands, massage (gently rub) the kale with your fingers until it’s softened, about 2-3 minutes. Note: don’t over-do it or the kale will end up soggy!

Helpful tools

• Blender or food processor (optional)
• Whisk
• Chef’s knife or mandoline
• Cutting board
• Large mixing bowl
• Salad tongs

Serving ideas

Even though slaw is typically a spring and summer thing, this recipe is also amazing as a fall or winter side thanks to the kale and apples! I love making this apple coleslaw for pulled pork, tacos, and so much more. It’s a lovely side for BBQs, potlucks, dinner parties, picnics, and everything in-between. The slaw is also a great option for meal prep or weeknight dinners. Here are some of my favorite meals to go along with this slaw!

• Tri-Tip Sandwiches with Garlic Aioli
• BBQ Bacon Blue Cheese Burgers
• Halloumi Sandwiches with Grilled Veggies
• Sheet Pan Chicken Cordon Bleu
• Smoked Tri-Tip
• Apple Pork Chops with Bourbon & Sage
• Turkey Pot Pie with Puff Pastry

Storing & make-ahead

To store leftovers, spoon the slaw into an airtight container. Cover and refrigerate for up to 3 days. After a few days, the salad will start to lose its crunch.

You can also make this apple red cabbage slaw in advance! Just mix up the kale, cabbage, carrots, blue cheese, and dressing the night before. Cover and refrigerate overnight. Then, add the apples and sunflower seeds right before serving so they stay nice and crunchy.

Tips & tricks

• For the best flavor and texture, use apples that are a mix of crisp and sweet. I like Honeycrisp! But any crunchy, tart, and sweet apple will work.
• To keep the apples from browning, toss them with a bit of lemon juice. The vinegar in the dressing will help too!
• Start with half of the dressing and add more to taste. I typically end up using all of the dressing, but nothing is worse than a soggy, over-dressed slaw.
• If you’re making this recipe in advance, add the apples and sunflower seeds right before serving. It keeps them nice and crunchy!
• This slaw is amazing for a crowd. Feel free to double, triple, or even quadruple this recipe for a group!

More veggie sides

Simple Green Salad with Sherry Shallot Dressing
Crispy Caramelized Brussels Sprouts with Bacon
Lemony Green Beans with Pine Nuts
Charred Broccoli with Pecorino
Kale Salad with Yogurt “Caesar” Dressing
The Best Hot Honey Brussels Sprouts

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the day – Remember When by Wallows