Experience the delightful flavors of the season with our Vegan Fall-Inspired Kale Apple Slaw with no mayo. This superfood slaw is a wonderful blend of fresh kale, cabbage, crisp apples, and a sweet-tangy dressing that's incredibly easy to make.
This kale slaw is completely plant-based and dairy-free, making it an ideal choice for vegans and those seeking a healthy and delicious dish.
Whether you're enjoying it as a side dish with pulled beef, or shrimp po'boy or a light meal, this Kale Apple Slaw is a fall favorite of mine. It's an easy way to get the seasonal flavors while keeping your meal healthy and satisfying.
Here, you'll discover the ingredients list, detailed step-by-step preparation instructions, and valuable tips for making a refreshing kale apple slaw bursting with flavor.
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Ingredients
Here's a list of ingredients you'll need to make apple kale slaw. Each ingredient plays a role in enhancing the overall taste, texture, and nutritional value of the kale apple slaw.
Curly Kale: Curly kale serves as the base of the slaw, providing a hearty, earthy flavor and a satisfying crunch. It's rich in vitamins, minerals, and antioxidants, all good things!
Apple: Apples add a sweetness and juiciness to the slaw, balancing the flavors and textures. They also provide natural sweetness and a refreshing crispiness.
Red Cabbage: Red cabbage not only enhances the visual appeal of the slaw but also contributes a peppery, slightly bitter taste. It's a great source of dietary fiber and antioxidants, making the dish even more nutritious.
Red Onion: Red onion adds a mild sharpness and a hint of spiciness to the slaw. It provides a contrasting flavor that compliments the sweetness of the apples and maple syrup.
Walnuts: Walnuts bring a nice nutty flavor and crunch to the slaw. They also provide healthy fats, protein, and a dose of omega-3 fatty acids.
Champagne Vinegar: Champagne vinegar contributes acidity and brightness to the slaw dressing. It helps balance the sweetness of the maple syrup as well.
Olive Oil: Olive oil adds a rich and smooth quality to the dressing. It also serves as a carrier for the flavors and helps coat the ingredients evenly.
Salt: Salt enhances the overall flavor of the slaw, making all the ingredients taste their best.
Black Pepper: Black pepper provides a subtle heat and a touch of spiciness to the slaw. It complements the sweetness of the apples and maple syrup while adding a bit of zing.
Maple Syrup: Maple syrup is the primary sweetener in the slaw dressing. It adds a natural sweetness that pairs beautifully with the other ingredients.
Dijon Mustard: Dijon mustard contributes a tangy and slightly spicy element to the dressing. It also helps emulsify the dressing, ensuring that it coats the slaw ingredients evenly and stays well mixed.
How to Make Kale Apple Slaw
Below, you'll find straightforward steps to create your own kale apple salad
Step 1: Prepare the Vegetables
- Clean and finely shred the kale.
- Finely shred the red cabbage.
- Slice the red onion.
- Cut the apples into matchsticks.
Step 2: Make the Sweet and Tangy Dressing for Kale Slaw
- In a mixing bowl, combine Dijon mustard, champagne vinegar, maple syrup, salt, black pepper, and oil. Whisk until well combined.
- Add the sliced red onion to the dressing and let it sit for a few minutes.
Step 3: Mix All Ingredients
- In a large mixing bowl, combine the shredded kale, red cabbage, red onion, and apple matchsticks.
- Pour approximately 3 tablespoons of the salad dressing over the ingredients and thoroughly mix to combine.
Step 4. Serve
- Before serving, garnish the salad with chopped walnuts.
How to Clean and Prepare Kale for Slaw or Salad
- Begin by filling a large container with cold water.
- Submerge the kale in the water, allowing it to soak for a few minutes. This will help loosen any dirt or debris clinging to the leaves.
- After soaking, transfer the kale to a colander.
- Rinse the kale thoroughly under cold running water, ensuring that every leaf is impeccably clean.
- Using paper towels, gently pat the leaves dry.
- With one hand, firmly grasp the end of the kale stem.
- Use your other hand to delicately pull the leaves away from the stem.
- Employ a sharp knife to finely shred the kale leaves, preparing them for your salad.
Variations and Substitution
Apples. Feel free to use any variety of red apples, but green apples work well too, especially if you prefer a tangier flavor in your salad.
Vinegar. I highly recommend Napa Valley Champagne Vinegar with 7% acidity. It's the best champagne vinegar I've tried, offering an ideal balance of tanginess and sweetness. I experimented with a different brand of champagne vinegar, and the outcome was notably less flavorful. Therefore, if you can't find Napa Valley champagne vinegar, you can confidently substitute it with Asian rice wine vinegar.
Nuts. You can choose your preferred type of nuts, whether it's almonds, hazelnuts, or other varieties. If you'd rather go without nuts, feel free to skip them since they are used solely as a topping.
Onion. If you're not a fan of raw onion, feel free to omit it.
Tips for Making the Tastiest Kale Slaw with Apple
Here are some tips for making a delicious and well-balanced kale apple slaw.
Choose Fresh Ingredients: Start with the freshest ingredients available. Fresh vegetables and greens are key to a tasty salad.
Wash Thoroughly: Make sure to wash and dry your greens and vegetables properly to remove any dirt or contaminants.
Dry Thoroughly: Ensure the vegetables are thoroughly dried. Eliminate any excess moisture from the vegetables, as wet or damp vegetables can negatively affect the quality of your salad.
Don't Overdress: Add dressing gradually and toss the salad gently. You can always add more, but you can't take it away if it's overdressed.
Balance Acid and Sweetness: Keep in mind that not all ingredients are uniform. Depending on the brand or type of vinegar or maple syrup you're using, you might need to harmonize the acidity with additional vinegar or citrus, or fine-tune the sweetness by using a smaller or larger amount of maple syrup.
Get Creative, Taste, and Adapt: Take this recipe as a starting point and get creative! Always taste as you go and make adjustments to the seasoning or ingredients to tailor the salad to your personal taste.
Prepare Just Before Serving: If possible, prepare the salad just before serving to keep it fresh and crisp.
Make-Ahead: You can prepare this salad in advance, but remember to store the greens and dressing in separate containers. Mix them thoroughly just before serving.
Storage
Make sure to store any leftovers in an airtight container and keep them in the refrigerator. Be sure to enjoy them within 1-2 days.
Check Out More Salad Recipes
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Kale Apple Slaw with No Mayo
Equipment
- a large mixing bowl
- a pair of kitchen gloves or tongs
- a sharp knives
- a clean cutting board
Ingredients
- 2 oz finely shredded red cabbage, (about ½ cup)
- 1½ oz thinly sliced red onion, (about ¼ small red onion)
- 4 oz finely shredded curly kale, (about 4 cups, densely packed) washed and dry
- 1 (4 oz) small apple, (cut into matchsticks)
Sweet and Tangy Dressing:
- 1½ tablespoons champagne vinegar, (Napa Valley, 7% acidity) or use apple cider vinegar 5% acidity
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- 3 teaspoons pure maple syrup, (use 2 teaspoons of the less sweet version or if you are using apple cider vinegar with 5% acidity)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Optional Toppings:
- chopped walnuts or nuts, (as needed)
Instructions
- In a mixing bowl, combine Dijon mustard, champagne vinegar, maple syrup, salt, black pepper, and oil. Whisk until well combined.
- Add the sliced red onion to the dressing and let it sit for a few minutes.
- In a large mixing bowl, add the shredded kale, red cabbage, and apple matchsticks. Transfer only the red onion to a mixing bowl, then pour approximately 3 tablespoons of the salad dressing over the vegetables and mix them thoroughly to combine.
- Before serving, garnish the salad with chopped walnuts.
Angela says
This kind of salad is completely satisfying in terms of taste, texture and distinct complementary flavors. I also like it with arugula or other small leafed greens. If you only have white cabbage, you can add color with a handful of raspberries.
Rika says
Thanks for the compliment, Angela! I'm glad you enjoy the kale salad. Adding arugula and raspberries for color is a great idea.
Best,
Rika