Kale and Apple Slaw: A Refreshingly Crisp and Vibrant Salad
Kale and Apple Slaw offers a delightful twist on traditional coleslaw, bringing together the slightly earthy bitterness of kale with the crisp sweetness of apples. This salad is a vibrant mix of textures, from the sturdy chewiness of the kale to the satisfying crunch of the apples, all coated in a bright and tangy dressing.
What makes this slaw so appealing is its wonderful balance of flavors and textures. The kale provides a healthy dose of nutrients and a robust base, while the apples add a juicy sweetness that cuts through the kale's intensity. Often, other additions like crunchy nuts or seeds, and sometimes even dried cranberries or raisins, contribute layers of complexity and interest.
Kale and Apple Slaw is incredibly versatile. It's a fantastic side dish for grilled meats, sandwiches, or even as a light lunch on its own. Its refreshing nature makes it a perfect accompaniment to richer dishes, providing a welcome contrast. Plus, kale holds up well to dressing, meaning this slaw can often be prepared ahead of time without becoming soggy. It's a healthy, flavorful, and texturally exciting salad that's sure to brighten any meal.
Recipe: Bright and Crunchy Kale and Apple Slaw
Yields: 4-6 servings Prep time: 15 minutes
Ingredients:
- 4 cups chopped kale (about 1 bunch, stems removed and thinly sliced or chopped)
- 2 medium apples (such as Honeycrisp, Fuji, or Gala), cored and thinly sliced or julienned
- ½ cup shredded red cabbage (optional, for extra color and crunch)
- ¼ cup chopped red onion (optional, for a bit of zing)
- ¼ cup toasted walnuts, pecans, or slivered almonds (optional, for crunch)
- ¼ cup dried cranberries or raisins (optional, for sweetness)
For the Dressing:
- 3 tablespoons mayonnaise (or vegan alternative)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1 teaspoon celery seeds (optional, for classic slaw flavor)
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the kale: Place the chopped kale in a large bowl. You can "massage" the kale by drizzling it with a little olive oil (about 1 teaspoon) or a squeeze of lemon juice and gently rubbing it with your hands for a minute or two. This helps to tenderize the kale and make it less bitter.
- Combine salad ingredients: Add the sliced apples, shredded red cabbage (if using), chopped red onion (if using), toasted nuts or seeds (if using), and dried cranberries or raisins (if using) to the bowl with the kale.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or maple syrup, and celery seeds (if using). Season with salt and freshly ground black pepper to taste.
- Dress the slaw: Pour the dressing over the kale and apple mixture. Toss well to ensure all the ingredients are evenly coated.
- Chill (optional): For the best flavor, cover the bowl and refrigerate the slaw for at least 15-20 minutes to allow the flavors to meld. However, it can also be served immediately.
- Serve and enjoy: Give the slaw another toss before serving. It's a fantastic side dish or a light and refreshing salad on its own!
