Kale & Apple Slaw with Yogurt Dressing

This Kale and Apple Slaw is made with cabbage, carrots sunflower seeds and a creamy yogurt dressing. It’s a simple and delicious side dish filled with great texture and fresh flavours.

I am on a major salad kick right now, especially when it comes to lunches. Particularly kale salads because they don’t get soggy like other salads and are ideal for meal prep. This kale apple slaw not only tastes delicious but is full of vibrant flavours and textures. Everything is tossed together in a simple yoghurt dressing which helps soften the cabbage and kale leaves, and also pairs beautifully with the apples sweetness.

With a delicious base like this salad, you can serve it multiple ways. Add some protein like grilled chicken or salmon, tuna cakes, stuff it into tacos or serve alongside burgers. The options are endless! Plus, it is ideal for entertaining, just adjust the quantities to feed a crowd.

I promise this recipe will convert a lot of kale sceptics, too ????

Ingredients you’ll need:

All you need to make this kale and apple slaw are 9 wholesome ingredients:

• Kale: I used used curly kale here.
• Apple: use a variety that you enjoy eating. It adds a delicious sweetness to the salad.
• Onion: use spring onion/scallions or red onions if you prefer.
• Cabbage: I used red cabbage for colour but green cabbage is just as yummy 
• Carrot: an essential ingredient in slaw in my opinion.
• Vinegar: apple cider, white wine vinegar or lemon juice add acidness.
• Honey: balances out the flavours in the dressing.
• Dijon mustard: adds a sharp, spicy flavour.
• Salt and pepper: to bring out all the flavours.
• Sunflower seeds: for extra crunch. Pumpkin seeds or flaked almonds are great too.

How to make Kale Apple Slaw

Prepare salad ingredients

1. Finely shred the kale and cabbage, and add it to a medium sized bowl.
2. Grate the carrots.
3. Slice the apple finely, then slice again to make thin strips.
4. Finely slice the spring onions (scallions).

Yoghurt dressing: Whisk together yoghurt, dijon mustard, honey, vinegar, salt and pepper in a small bowl or in a mason jar.

The salad: Place kale, carrots, cabbage, apples, spring onions and sunflower seeds in a large bowl.

Pour over the dressing. Using clean hands, give everything a light massage making sure to distribute the dressing evenly throughout the salad. As you massage, the tough kale leaves will soften. Garnish with extra sunflower seeds and enjoy.

How to Serve

There are countless ways to serve this shredded kale apple slaw. Whether you serve it as is, as a salad or alongside a source of protein. It’ll give any meal a healthy boost. Here are some ideas:

• Nourish bowl: Add a grain like quinoa, wild rice or couscous and canned lentils to make this kale slaw extra filling. Top with avocado and sprinkle it with a few tablespoons of shredded parmesan cheese at the end. My personal fave!
• Seafood: Kale slaw makes a delicious side dish with grilled salmon, prawns (shrimp) or grilled chicken
• Tacos: stuff the slaw into tortillas, burritos or alongside these honey chipotle shrimp tacos. 
• Burgers: with these salmon burgers, tuna cakes or chickpea burgers to get your tastebuds going!

How to Store

Best thing about kale salad is they don’t get soggy like other salads.

• Make ahead: You can prepare the yoghurt dressing up to 2 days in advance and store it in an airtight container or mason jar. Then, put together the rest of the apple salad recipe on the day you wish to eat it. Assembly only takes 5 minutes! 
• Storage: Once prepared, this kale and apple slaw will stay fresh in an airtight container for up to 3 days. 

Other Kale recipes to try

Kale, Pumpkin and feta Frittata

Cajun Salmon Quinoa Salad

Roasted Sweet Potato & Beetroot Salad

Miso Glazed Pumpkin + Kale Salad

If you try this kale apple slaw recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print