Description
A fresh and vibrant Kale Apple Slaw tossed in a tangy Dijon vinaigrette, featuring crisp apple matchsticks, shredded curly kale, and optional fresh parsley for an herbaceous touch. This quick and easy no-cook salad is perfect for a light side dish or healthy snack, ready in just 10 minutes.
Ingredients
For the Dijon Vinaigrette
- 2 Tbsp olive oil
- 1 ½ Tbsp apple cider vinegar
- 2 Tbsp minced shallot
- 1 tsp Dijon mustard
- 1 clove garlic, grated
- 1/4 - 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Slaw
- 4 loosely packed cups shredded kale (curly kale preferred, 1 bunch yields ~4 cups or 100 g)
- 1 medium sweet, crisp apple (such as Fuji or Honeycrisp), sliced into thin matchsticks (about 170 g or 2 cups)
- 1/2 cup chopped fresh parsley leaves (optional but recommended)
Instructions
- Prepare the Vinaigrette: In a medium bowl, whisk together olive oil, apple cider vinegar, minced shallot, Dijon mustard, grated garlic, sea salt (starting with 1/4 tsp), and black pepper until well combined to create a flavorful dressing.
- Toss the Slaw: Add the shredded kale, apple matchsticks, and chopped parsley (if using) to the vinaigrette bowl. Toss everything thoroughly to coat the ingredients evenly with the dressing.
- Adjust the Flavor: Taste the slaw and adjust seasoning as needed by adding more sea salt for enhanced flavor, additional olive oil for richness, or more parsley to balance the acidity of the vinegar.
- Serve or Store: Serve immediately for the freshest texture and flavor. Leftovers can be stored in a sealed container in the refrigerator for 1 to 2 days. Note that this slaw is not freezer friendly.
Notes
- Use crisp, sweet apples like Fuji or Honeycrisp for the best contrast with the kale.
- Curly kale works best because of its texture, but you can substitute with other kale varieties if desired.
- Allow the slaw to sit for a few minutes before serving to let the flavors meld, but serve fresh to maintain crispness.
- Parsley is optional but adds a nice herbaceous brightness.
- This slaw is best eaten within 1-2 days and should not be frozen.
