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!
Ingredients
Honey Dijon Dressing
- 1/4 cup red wine vinegar (60 milliliters)
- 1 1/2 Tablespoons honey mustard (25 grams)
- 2 Tablespoons mayonnaise or plain Greek yogurt (30 grams)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons sugar (5 grams)
- 1/2 cup avocado oil (100 grams)
- Kosher salt and freshly-ground black pepper, to taste
Apple Kale Slaw
- 1 head curly kale, de-stemmed & very thinly sliced (150 grams)
- 1/2 head red cabbage, cored & very thinly sliced (270 grams)
- 3 carrots, peeled & shredded (185 grams)
- 2 small Honeycrisp apples, cored & thinly sliced (200 grams)
- 1/2 cup sunflower seeds, toasted (78 grams)
- 1/2 cup freshly-crumbled blue cheese (68 grams)
Equipment
- Chef's knife (or mandoline)
- Cutting board
- Whisk
- large mixing bowl
- Salad tongs
Instructions
Make the dressing
- First, add the red wine vinegar, honey mustard, mayonnaise, garlic powder, and sugar to a small bowl. Whisk until smooth.
- Then, while whisking constantly, slowly drizzle the avocado oil into the dressing until it's fully emulsified. Season with salt and pepper, to taste. Set aside.
Toss the slaw
- Add the kale, red cabbage, carrots, apples, sunflower seeds, and blue cheese to a large bowl. Toss to combine.
- Pour half of the dressing over the slaw and toss. Then, add more dressing, to taste. Season with salt and pepper, if needed. Cover and refrigerate the slaw for 1 hour to allow the flavors to meld (optional but recommended). Enjoy!
Notes
Since this salad is so simple, quality ingredients make a big difference! It's important to shred the kale, cabbage, and carrots by hand so the slaw is crunchy and bright. You will also want to use freshly-crumbled blue cheese. I promise it's worth the extra effort!
If you don't have pre-made honey mustard, use 1 Tablespoon of Dijon mustard + 1/2 Tablespoon of honey instead.
To make whipping up the dressing easier, use a blender or food processor. Just blend the vinegar, honey mustard, mayo, garlic powder, and sugar until smooth. Then, while the blender or food processor is running, slowly drizzle in the oil until the dressing is emulsified. Season with salt and pepper.
For the right texture, you'll want to slice all of the ingredients very thinly. Especially if you're using the slaw on top of sandwiches or tacos! If you don't want to cut the kale and cabbage by hand, you can always use a mandoline instead.
To keep the apples from browning, toss them with a bit of lemon juice. The vinegar in the dressing will help too!
If you're making this recipe in advance (over 1 hour), add the apples and sunflower seeds right before serving. It keeps them nice and crunchy!
If you're serving this slaw right away, you will want to massage the kale first to tenderize it and remove any extra bitterness. After the kale is sliced, drizzle it with just a bit of oil (about 1/2-1 Tablespoon should do). 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!
Serving: 1serving, Calories: 236kcal, Carbohydrates: 14.6g, Protein: 3.8g, Fat: 18.8g, Saturated Fat: 3.5g, Cholesterol: 7mg, Sodium: 190mg, Potassium: 336mg, Fiber: 2.8g, Sugar: 7.4g, Calcium: 96mg, Iron: 3mg
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