A kale & apple slaw made with massaged kale, crisp apples, chewy dried fruit, and crunchy toasted nuts tossed in a bright lemon vinaigrette.
Kale Apple Slaw
This kale and apple slaw isn’t your average coleslaw. Instead of cabbage, I use thin ribbons of kale massaged until tender and pair it with crisp apples, dried fruit, toasted nuts, and a simple vinaigrette.
It holds up well (great for make‑ahead meals) and you can adjust it to your dietary preferences (omit the cheese for a plant-based version, swap nuts, or use your favorite dried fruits.) It’s the kind of salad you can reach for on busy weekdays, bring to holiday meals, or pack for a make-ahead lunch.
Why You’ll Love This Kale & Apple Slaw
- Satisfying — Loaded with crisp apples, chewy dried fruit, and crunchy nuts
- Easy prep — Minimal ingredients, no cooking
- Vegan friendly (just skip or swap the cheese)
- Versatile — Works for the holidays or weekday lunches and dinners
Ingredients & Notes
(Full measurements in recipe card below)
- Kale (preferably Lacinato / Tuscan) — rolled, stemmed, thinly sliced
- Crisp apples (e.g. Honeycrisp, Fuji) — cut into matchsticks
- Dried fruit — e.g. tart cherries & chopped dates (gives chew and mild sweetness)
- Toastable nuts — sliced almonds, walnuts, or pecans
- Lemon juice, extra-virgin olive oil, sea salt — for the vinaigrette
- Cheese — Manchego, Pecorino, or vegan cheese for a plant-based version
Tips / Notes:
- If vegan, omit the cheese or use a vegan alternative.
- Use lacinato kale for the best texture.
- Massage the kale with dressing to soften and reduce bitterness.
- Choose crisp, tart apples for contrast.
- Dried fruits add chew and a touch of natural sweetness.
- Toast nuts lightly for the best flavor and crunch.
How to Make Kale & Apple Slaw
- Prepare the kale: Remove stems, roll up leaves, and cut into very thin ribbons (chiffonade).
- Make the dressing: Whisk together lemon juice, olive oil, and sea salt in a small bowl.
- Massage the kale: Place kale in a large bowl; drizzle a small amount of dressing over it and use clean hands to massage the leaves until softened and darkened (about 1–2 minutes).
- Add the mix-ins: Toss in apple matchsticks and chopped dried fruit. Add the remaining dressing and toss everything to coat evenly.
- Finish & serve: Top with toasted nuts and shaved cheese (or vegan alternative). Serve immediately or let flavors meld for a few minutes before serving.
Serving Suggestions
- Serve alongside mains
- Pair with fall staples like roasted squash
- Bring to potlucks or holiday meals as a colorful, fresh side
Variations to Try
- Swap nuts: walnuts, pecans, pistachios
- Dried fruit mix: raisins, cranberries, apricots
- Cheese alternative: vegan cheese
- Add seeds: pumpkin, sunflower
- Incorporate fresh herbs: parsley
Final Thoughts
This kale and apple slaw is a fresh fall salad that's as lovely for a weekday lunch as it is for a holiday feast.
More Slaws:
Kale and Apple Slaw
Ingredients
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- 1 bunch lacinato kale, very thinly sliced
- 1 large or 2 small crisp apples, cut into matchsticks
- ⅓ cup/40g dried cherries, roughly chopped
- 4-5 deglet noor dates, roughly chopped
- ¼ cup/28g sliced almonds, lightly toasted
- 2oz/56g Manchego cheese, shaved with a Y-peeler
Instructions
- Whisk together the lemon juice, olive oil and salt, set aside.
- In a large bowl, combine sliced kale and a Tablespoon of the dressing. Using clean hands, massage the dressing into the kale leaves until tender.
- Add the julienned apples, dried cherries and dates to the bowl along with the remaining dressing and toss to coat.
- Top with toasted almonds and shavings of Manchego and serve.
Notes
Variations:
- Use any variety of kale or a combination of varieties.
- Use a mixture of apples.
- Use the dried fruit of your choice.
- Use toasted walnuts or pecans instead.
- Use Pecorino instead of Manchego or the cheese of your
choice.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan Option (omit cheese or replace with vegan cheese), Egg-Free
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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