Kale and Apple Slaw with Honey Sesame Vinaigrette Recipe
Introduction
This kale and apple slaw is a refreshing, crunchy salad perfect for any season. Tossed in a honey sesame vinaigrette, it combines earthy greens with the sweetness of apple and a satisfying crunch from pepitas.
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
- Step 1: Remove the kale leaves from the tough stems by holding the tip of the stem and sliding your hand to strip the leaves away. Thinly slice the kale and place it in a large salad bowl. Drizzle with a little oil and a pinch of salt, then use clean hands to gently massage the kale for 3-5 minutes until it softens and darkens in color.
- Step 2: Add the julienned carrots, sliced apple, and shredded purple cabbage to the bowl. Toss to combine evenly with the kale.
- Step 3: Finely grate the ginger and garlic using a microplane. In a jar or salad shaker, combine the grated ginger, garlic, avocado oil, toasted sesame oil, rice vinegar, honey, salt, and pepper. Shake vigorously to mix well.
- Step 4: Drizzle the honey sesame vinaigrette over the kale slaw. Toss thoroughly to coat all the ingredients.
- Step 5: Sprinkle the toasted pepitas on top just before serving for added crunch.
Tips & Variations
- Try swapping the apple for pears or adding thinly sliced fennel for a different flavor profile.
- For a nut-free version, omit pepitas or replace with toasted sunflower seeds.
- Use extra virgin olive oil if you prefer a milder oil flavor in the dressing.
Storage
Store the slaw and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss just before serving to maintain freshness and crunch. Reheat is not recommended as the salad tastes best cold and crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this slaw in advance?
Yes, but keep the dressing separate and add it just before serving to prevent the kale from becoming soggy.
What if I don’t have a microplane for grating ginger and garlic?
You can finely mince the ginger and garlic with a knife or use a small grater, but make sure they are grated or chopped very finely to blend well into the dressing.
PrintKale and Apple Slaw with Honey Sesame Vinaigrette Recipe
A fresh and vibrant Kale and Apple Slaw tossed with a honey sesame vinaigrette, complemented by crunchy pepitas. This salad combines thinly sliced kale massaged to tender perfection with crisp apple, julienned carrots, and purple cabbage, all brought together with a flavorful dressing featuring ginger, garlic, and toasted sesame oil. Perfect as a healthy side dish or light meal.
- 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
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
- Prepare the Kale: Remove the kale leaves from the tough stems by holding the tip of the stem and sliding your hand along to strip the leaves. Thinly slice the kale leaves and place them in a large salad bowl. Drizzle a small amount of oil (such as avocado or olive oil) and a pinch of salt over the kale. Using clean hands, massage the kale for 3-5 minutes until it softens, darkens in color, and becomes glossy and tender.
- 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.
- Prepare the Vinaigrette: Finely grate the ginger and garlic using a microplane or fine grater. In a mason jar or salad shaker, combine avocado oil, toasted sesame oil, rice vinegar, honey, grated ginger, grated garlic, salt, and pepper. Secure the lid and shake vigorously until thoroughly mixed. Taste and adjust seasoning by adding more salt, honey, vinegar, or sesame oil to your preference.
- Toss the Salad: Drizzle the prepared honey sesame vinaigrette over the kale slaw mixture and toss until all ingredients are evenly coated with the dressing.
- Add Pepitas and Serve: Sprinkle the toasted pepitas over the dressed slaw for added crunch and serve immediately to enjoy the fresh crisp textures.
Notes
- Massaging kale is important to soften its tough leaves and reduce bitterness.
- Adjust the vinaigrette sweetness or acidity to suit your personal taste.
- Use other nuts or seeds like sunflower seeds if pepitas are unavailable.
- This slaw is best served fresh to retain its crispness.
- For a vegan version, substitute honey with maple syrup or agave nectar.
Keywords: kale slaw, apple slaw, honey sesame vinaigrette, healthy salad, easy salad, vegan dressing option, pumpkin seeds, crunchy salad
