This Kale and Apple Slaw is crisp, fresh, and tossed in a creamy maple dressing that makes it one of my favorites, especially around fall and the holidays. The thinly sliced kale, sweet honeycrisp apples, and shredded carrots are even better piled high on a sandwich!
It’s creamy from Greek yogurt, slightly sweet from maple syrup, and tangy from apple cider vinegar, with a hint of Dijon to tie it all together. You’re going to love it!
Quick Look at the Recipe
- Prep Time: 10 minutes, Cook Time: 0 minutes
- Total Time: 10 minutes
- Method: No-cook
- Main Ingredients: Kale, honeycrisp apples, Greek yogurt, maple syrup
- Flavor Profile: Fresh, crunchy, creamy, sweet and tangy
- Ideal for: Sandwiches, pulled pork, side dishes
Ingredient Notes
- Kale: I use curly kale, but you can use other varieties. You can also use pre-shredded bagged kale for a shortcut. Just be sure to remove any tough stems.
- Apple cider vinegar: This is what softens the kale, which is naturally tough. The acidity, combined with the olive oil in the dressing, breaks down the tough fibers without making the slaw soggy.
- Honeycrisp apples: Cut into thin matchsticks for the best texture throughout the kale apple slaw. Honeycrisp has an ideal balance of sweetness and tartness and holds its shape without going mushy.
- Shredded carrots: Adds color, a subtle sweetness, and a little crunch. Pre-shredded carrots from the bag work perfectly here.
- Greek yogurt: The base of the creamy maple dressing. Use plain, full-fat Greek yogurt for the creamiest consistency.
- Maple syrup: A light natural sweetness that pairs beautifully.
- Dijon mustard: For a bit of sharpness that rounds out the dressing.
- Olive oil, salt, and pepper
As always, ingredient quantities are listed in the recipe card down below.
Customize Your Apple Coleslaw
- Apple varieties: Granny Smiths are great if you want a more tart flavor. Fuji or Gala are other great choices.
- More crunch: Add celery, sunflower seeds, or pumpkin seeds.
- Lighter dressing: Reduce the Greek yogurt and add a little extra olive oil and apple cider vinegar for a more vinaigrette-style dressing.
- Add sweetness: A handful of dried cranberries or raisins adds a chewy, sweet element.
- Make it dairy-free: Use a plain dairy-free yogurt alternative.
More coleslaw recipe: Mango Slaw, Mexican Coleslaw, or just a classic homemade coleslaw recipe.
How to Make Kale and Apple Slaw
- Make the dressing. Combine the olive oil, apple cider vinegar, Greek yogurt, dijon mustard, maple syrup, salt, and pepper in a mason jar. Seal and shake vigorously until smooth and evenly combined.
- Combine. Add the chopped kale, apple matchsticks, and shredded carrots to a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
- Rest and serve. Let the kale apple slaw sit for about 15 minutes before serving. This allows the acidic apple cider vinegar and olive oil in the dressing to break down the kale’s tough fibers. This slaw is great as a side for my favorite apple cider braised pork.
Tips for Success
- Remove the thick ribs on the kale. You only need the green leaves, as the stems are tough.
- Slice the kale thin. Use a sharp knife or a food processor if you’d like a finer chop. The thinner the kale, the faster and more evenly it softens.
- Shake the dressing well to emulsify. The mason jar method gets the dressing fully emulsified quickly and saves you a bowl to wash!
- For extra acidity, add more apple cider vinegar or even a squeeze of lemon for brightness.
Make Ahead and Storage
- Make ahead: Chop the kale, prepare the apple matchsticks, and mix the dressing up to 1 day ahead. Store all three separately in the fridge and combine before serving.
- Storage: Store the dressed kale and apple slaw in an airtight container in the refrigerator for up to 2 days. The kale stays surprisingly sturdy and won’t wilt the way lettuce does.
Recipe FAQs
Not for this recipe. Massaging kale (especially curly kale) is typically done with salt, pepper, and olive oil when the leaves are left large and whole. Since this is a slaw with finely chopped kale, the apple cider’s acid does the softening work while the apple kale slaw rests.
The vinegar in the dressing helps to slow the browning. Alternatively, toss the apples in the salad right after slicing, rather than letting them sit out for too long.
Yes! Bagged pre-shredded kale is a great time-saving option and works just as well. Just check for any large pieces and chop them down if needed, and remove any thick stems.
Pairing and Serving Ideas
Pulled pork: Pile it on top of Apple Cider Pulled Pork or my Dutch Oven Pulled Pork. If you want a more classic pulled pork recipe, try my Slow Cooker Pulled Pork.
Sliders: Serve it over my Slow Cooker BBQ Pulled Chicken.
Ribs: Serve alongside Oven Baked Baby Back Ribs or Braised Short Ribs as a fresh, crunchy contrast to the tender meat.
Burgers: This apple kale slaw is a great topping for my Salmon Burgers!
More Easy Side Salads and Slaws
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Kale Apple Slaw
Ingredients
- 2 cups kale, finely chopped - packed
- 1 large honeycrisp apple - cut into thin matchsticks
- 1 cup shredded carrots
Creamy Maple Dressing:
- 3 to 4 teaspoons apple cider vinegar - adjust to taste
- ¼ cup extra virgin olive oil
- ½ cup plain greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- Salt and pepper - to taste
Instructions
- Make the dressing: In a mason jar, combine all the dressing ingredients. Seal and shake vigorously to combine evenly. Adjust to taste as needed.
- Combine: In a bowl, combine the chopped kale, apples, and carrots. Add the dressing, tossing to combine evenly until coated.
- Let it rest: Let the apple kale slaw sit for about 15 minutes before serving to allow the kale to soften from the dressing. Note: The acidic component from the apple cider vinegar and the olive oil will break down the tough fibers and soften it without making it soggy.
- Serve the apple kale slaw over your favorite sandwiches, or serve it as a side with main dishes.
Notes
- Prep kale: Remove the thick stems, you only need the leafy greens.
- If using bagged pre-sliced kale, wash well and remove any loose stems.
- Carrots: I like to shred carrots myself using my box grater, but pre-packaged carrots work well too.
- Apples: Prep and add last so they don’t turn brown.
- Make ahead: Store prep (kale, apples, dressing) in separate fridge containers for up to 1 day.
- Storage: Dressed slaw lasts up to 2 days in the fridge.
- Kale: Lacinato kale is another great option, and it’s softer than curly kale.
- Apples: Granny Smith (for a tart flavor), Fuji or Gala.
- Add-ins: Toasted pecans, seeds, dried cranberries, or celery.
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