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–+ servings
A vibrant salad featuring thinly sliced red and green apples, shredded red cabbage, carrots, and leafy greens, all mixed in a white bowl.

Apple Cabbage Slaw

Print Recipe
Apple cabbage slaw is a crisp, tangy side made with massaged kale, red and green cabbage, carrot, and apple in a honey dressing, the kind of cabbage and apple slaw that's ready in under 30 minutes
Course Dinner, Lunch
Cuisine American, Mediterranean
Diet Gluten Free, Vegetarian
Keyword fresh, healthy, quick, salad
Prep Time 15 minutes
Kale rest time 10 minutes
Total Time 25 minutes
Servings 6 1 cup servings
Calories 146
Author Gina Dickson

Ingredients

Ingredients — For the Kale

  • 2 cups kale thinly sliced (raw)
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1/16 teaspoon salt a small pinch

Ingredients — For the Slaw and Dressing

  • 1 cup red cabbage shredded
  • 1 cup green cabbage shredded
  • 2 cups apples 1 to 2 apples, peeled and cut into matchsticks (use a crisp apple such as Honey Crisp or Granny Smith)
  • 1/2 cup carrot shredded
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey maple syrup or agave may be substituted
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

Prepare the Kale

  • - Wash and dry the kale leaves well, then cut out the tough center ribs.
    2 cups kale
  • - Stack several leaves and roll them like a cigar, then slice into thin ribbons, about 1/8 inch wide.
  • - Toss the sliced kale with the olive oil, lemon juice, and salt, then massage with clean hands for about 1 minute, until it softens and turns a darker green. Don't use more oil than called for, it turns greasy fast.
    1 teaspoon olive oil, 1 teaspoon lemon juice, 1/16 teaspoon salt
  • - Let the kale sit for about 10 minutes before adding it to the rest of the slaw.

Prepare the Slaw

  • - In a large bowl, combine the massaged kale, red cabbage, green cabbage, apples, and carrot.
    1 cup red cabbage, 1 cup green cabbage, 2 cups apples, 1/2 cup carrot
    A glass bowl filled with shredded green kale, white cabbage, orange carrots, purple cabbage, and sliced apples. A striped cloth is placed beside the bowl on a marble surface.

Make the Dressing

  • - In a mason jar or small bowl, add the olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, and salt.
    1/4 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/4 teaspoon salt
    A glass bowl filled with golden liquid, likely a dressing or marinade, is being whisked by a hand holding a metal whisk. A white and green striped cloth is partially visible on the side.
  • - Whisk vigorously or shake the jar until well combined and emulsified.

Assemble the Slaw

  • - Pour the dressing over the slaw mixture and toss until everything is evenly coated.

Notes

Storage
Airtight container, refrigerated, up to 2 days. Past that, the kale starts to wilt and go limp.
Substitutions
Granny Smith apples in place of Honey Crisp. Maple syrup or agave in place of honey.
Variations
Dried cranberries or chopped nuts stirred in. Sliced herbed chicken breast. 

Nutrition

Serving: 11 cup serving | Calories: 146kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 167mg | Potassium: 174mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2683IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 1mg
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