Kale can sometimes be a tough sell, but with the right combination of ingredients, it can be transformed into a delicious dish. This Kale and Apple Slaw combines the crunchy texture of fresh apples and red cabbage with the nutty flavour of toasted pumpkin seeds and the sweetness of dried cranberries. It’s become another favourite way I like to use kale.
Check out the other ways I love to use kale:
- Quinoa, Kale and Chickpea Salad
- Curry Lentil Stew with Sweet Potatoes
- One Pot Sausage, Kale and Chickpea Soup
- Sweet Potato Breakfast Casserole
Kale is packed with nutrients, offering a high amount of vitamins A, C, and K, along with fibre, antioxidants, and calcium. Apples provide a good dose of dietary fibre and vitamin C. Adding pumpkin seeds not only boosts the crunch factor but also contributes healthy fats, magnesium, and zinc. This slaw is a great way to enjoy a nutritious and flavourful dish.
So, grab your apron and let's get cooking!
Kale and Apple Slaw
Ingredients:
For the Slaw
• 1 bunch of kale, stems removed and finely chopped
• 2 apples, cored and thinly sliced (Granny Smith or Honeycrisp work well)
• ½ cup thinly sliced red cabbage
• ¼ cup toasted pumpkin seeds
• ¼ cup crumbled feta or goat cheese
• ¼ cup dried cranberries or raisins
For the Dressing:
• ¼ cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste
Directions:
1. Wash and thoroughly dry the kale. Remove the tough stems and finely chop the leaves. Core and thinly slice the apples. You can leave the skin on for added fibre and nutrients. Thinly slice the red cabbage. Toast the seeds if they aren't already toasted.
2. In a large bowl, drizzle a small amount of olive oil over the kale. Massage the kale for about 2-3 minutes until it becomes slightly tender. This helps break down the tough fibres and makes the kale more palatable.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
4. In the bowl with the massaged kale, add the sliced apples and sliced red cabbage. Pour the dressing over the slaw and toss well to combine, ensuring the kale is well coated.
5. Sprinkle the toasted pumpkin seeds on top of the slaw, and add the crumbled feta or goat cheese and dried cranberries or raisins.
6. Let the slaw sit for about 10-15 minutes before serving to allow the flavours to meld together. It can be served immediately or stored in the refrigerator for up to 2 days.
Enjoy this fresh and vibrant Kale and Apple Slaw as a side dish or a light lunch! It's a perfect balance of crunch and flavour, packed with nutrients and easy to prepare.
I hope you enjoy making and eating this Kale and Apple Slaw. It's a great way to incorporate more greens into your diet without sacrificing taste. If you try this recipe, I'd love to hear how it turned out for you. Leave a comment below and share your thoughts or any variations you tried.
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