Kale and Apple Slaw with Honey Sesame Vinaigrette Recipe

Introduction

This Kale and Apple Slaw with honey sesame vinaigrette is a refreshing and nutritious side dish that balances crisp, crunchy vegetables with a sweet and tangy dressing. It’s perfect for adding color and flavor to any meal or enjoying on its own as a light salad.

Ingredients

• 1 bunch kale, leaves removed from ribs and thinly sliced
• 1 apple, sliced into thin matchsticks
• ½ cup julienned carrots
• 1 cup finely shredded purple cabbage
• ¼ cup toasted pepitas (pumpkin seeds)
• ¼ cup avocado oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1-inch knob ginger, grated
• 1 large clove garlic, grated
• ¼ teaspoon salt and pepper

Instructions

1. Step 1: Remove the kale leaves from the tough stems by holding the tip of the stem and sliding your other hand along to strip the leaves away. Thinly slice the kale and place it in a large salad bowl. Drizzle with a bit of oil (olive or avocado oil) and a pinch of salt. Use clean hands to gently massage the kale for 3-5 minutes until the leaves soften, darken, and become glossy and tender.
2. Step 2: Add the julienned carrots, apple matchsticks, and shredded purple cabbage to the bowl with the kale and toss to combine.
3. Step 3: Using a microplane, finely grate the ginger and garlic. In a jar or salad shaker, combine grated ginger and garlic with avocado oil, toasted sesame oil, rice vinegar, honey, salt, and pepper. Shake vigorously to blend all ingredients well. Taste and adjust seasoning as desired.
4. Step 4: Drizzle the honey sesame vinaigrette over the kale slaw and toss until evenly coated.
5. Step 5: Sprinkle the toasted pepitas on top and serve immediately for the best crunch and freshness.

Tips & Variations

• For extra crunch, add sliced almonds or sunflower seeds instead of pepitas.
• Substitute honey with maple syrup for a vegan-friendly option.
• Massage the kale longer for a softer texture or shorter if you prefer more chew.
• Swap apples for pears or crisp Asian pears for a different sweetness and texture.

Storage

Store leftover slaw and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss well before serving. The slaw is best eaten fresh, as kale can become slightly wilted when stored mixed with dressing. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale for this slaw?

Yes, curly kale, dinosaur kale (Lacinato), or red Russian kale all work well. Just remove stems and slice thinly for best texture.

How do I keep the slaw from getting soggy?

Massage the kale thoroughly to soften it but keep veggies crisp by adding the dressing right before serving. Store leftovers separate from dressing.

Kale and Apple Slaw with Honey Sesame Vinaigrette Recipe

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★★★★★

4.8 from 131 reviews

A vibrant and healthy Kale and Apple Slaw tossed in a sweet and tangy honey sesame vinaigrette, garnished with crunchy toasted pepitas. This refreshing salad combines tender massaged kale, crisp apple matchsticks, shredded carrots, and colorful purple cabbage for a perfect balance of textures and flavors.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Slaw

• 1 bunch kale, leaves removed from ribs and thinly sliced
• 1 apple, sliced into thin matchsticks
• ½ cup julienned carrots
• 1 cup finely shredded purple cabbage
• ¼ cup toasted pepitas (pumpkin seeds)

Honey Sesame Vinaigrette

• ¼ cup avocado oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1-inch knob ginger, grated
• 1 large clove garlic, grated
• ¼ teaspoon salt and pepper

Instructions

1. Prepare the Kale: Remove the kale leaves from the tough stems by holding the tip of the stem and sliding your other hand along to strip the leaves away. Thinly slice the kale and place it in a large salad bowl. Drizzle with a touch of oil (avocado or olive oil) and a pinch of salt. Use clean hands to gently massage the kale for 3-5 minutes until the leaves soften, darken in color, and become glossy and tender.
2. Add Vegetables: To the massaged kale, add the julienned carrots, thin apple matchsticks, and finely shredded purple cabbage. Toss gently to combine all ingredients evenly.
3. Make the Vinaigrette: Using a microplane, finely grate the ginger and garlic. Place the grated ginger and garlic, avocado oil, toasted sesame oil, rice vinegar, honey, salt, and pepper into a mason jar or salad shaker. Shake vigorously to combine all dressing ingredients well. Taste and adjust seasoning to preference by adding more salt, honey, vinegar, or sesame oil as desired.
4. Toss the Slaw: Drizzle the prepared honey sesame vinaigrette over the kale slaw mixture. Toss thoroughly to ensure the slaw is evenly coated with the dressing.
5. Garnish and Serve: Sprinkle the toasted pepitas over the dressed slaw. Serve immediately to enjoy the fresh, crisp textures and vibrant flavors.

Notes

• Massaging kale is essential to soften the tough leaves and improve digestibility.
• For a nuttier flavor, lightly toast your sesame seeds along with the pepitas if desired.
• This slaw is best served fresh to maintain its crispness but can be stored in an airtight container for up to 1 day in the refrigerator.
• Adjust sweetness and acidity in the vinaigrette to your taste by modifying the honey and rice vinegar amounts.

Keywords: Kale slaw, apple salad, honey sesame vinaigrette, healthy salad, vegan dressing, crunchy salad, pepitas, nutritious greens