This vibrant and refreshing Kale Apple Slaw is a crisp and delightful side dish that's a perfect blend of sweet and savory. Served with a creamy cashew dressing you can make this recipe in under 15 minutes, including the salad dressing!
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What makes this recipe a slaw vs a salad is the creamy dressing and how we prep the ingredients. While I do have a crunchy apple coleslaw based on a traditional recipe, I think this one is more appropriate for autumn thanks to the addition of the kale.
I love a kale salad, but this side dish recipe is a whole other level. Perfect for Fall, I added a bit of spice to the dressing, but you could also try this poppy seed dressing as an alternative.
📖Why My Recipe Works
- Bold Flavor- The dressing for this recipe is lightly sweetened with maple syrup but overall packs quite a punch.
- No Mayo- I know many people are not a fan of traditional coleslaw because of the mayonnaise so I made this kale slaw without mayo but it still has a delightful creamy texture.
🧾Ingredient Notes
- Kale- I typically use curly kale in this recipe but you can use lacinato kale (also known as dinosaur kale) or baby kale.
- Apples- Honeycrisp is my go-to apple variety for this recipe. Fuji or Granny Smith would be my second choice. You definitely want something with a bit of a snap to it so pass on the red delicious.
- Carrots- Use any color.
- Cabbage- I use red cabbage because I like the vibrant color but green cabbage has the same crunch.
- Cashews- Try toasting them in a dry pan for a couple of minutes before serving.
- Cashew Butter- Store-bought or homemade cashew butter. You can use peanuts or almonds (my suggested substitute) in a pinch.
- Fresh Lime- Most of the flavor is in the lime zest and we use the juice to help thin out the dressing. For a fun twist, try an orange!
- Cilantro- Use parsley if you aren't a fan.
- Fresno Chili- Use any spicy red chili pepper. Whether or not you remove the seeds and the veins is up to you.
- Soy Sauce- I use tamari to keep it gluten-free.
- Rice Vinegar- Because we aren't using chili paste we need to add acid via vinegar and a little fresh garlic for flavor. Cider vinegar is a fine substitution.
- Sweetener - Maple keeps it vegan but honey can be used if that isn't a concern.
⏲️How to Make Kale Apple Slaw
Prep the Vegetables
The carrots should be shredded on a box grater. The cabbage should be shredded or cut into thin ribbons.
To prep the kale. Pull the leaves from the stem and finely chop.
The apples can be thinly sliced or cut into matchsticks. You should core the apples to remove the seeds ,but do not peel the apples.
Make the Dressing
Place all the dressing ingredients (except for the water) into a blender. Process until smooth.
Slowly add hot water to thin the dressing until it is perfectly creamy.
Assemble the Salad
Pour a small amount of dressing over and massage it into the kale to soften the leaves.
Add the remaining ingredients, drizzle the remaining dressing over the slaw and toss to coat the vegetables.
👩🏻🍳 Expert Tip
If your kale is on the bitter side, massage the kale leaves with a bit of the dressing to help tenderize them.
More Slaw Recipes
🌡️Storing Leftovers
Store leftover slaw in an airtight container in the refrigerator for up to two days. Note that the apples will brown and the kale may wilt slightly over time, but the flavors will still be delicious.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Kale Apple Slaw with Cashew Dressing
Ingredients
- 6 cups curly kale about 1 bunch, chopped
- 2 apples cored and thinly sliced
- 1 ½ cup carrots shredded
- 1 ½ cup red cabbage shredded
- ½ cup unsalted cashews roughly chopped
Spicy Cashew Dressing
- ½ cup Cashew Butter
- 1 lime juice and zest
- ½ cup fresh cilantro loosely packed
- 2 Tablespoons tamari gluten free soy sauce or regular soy sauce if not GF
- 2 Tablespoon fresh ginger minced
- 2 Tablespoon rice vinegar
- 1 Fresno chili stem removed
- 1 clove garlic minced
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ crushed red pepper flakes
- hot water about 2 to 4 tablespoons
Instructions
- Place the kale in a large serving bowl and drizzle with the dressing. Use clean hands to massage int he dressing.6 cups curly kale
- Add the remaining vegetables and toss to coat. Sprinkle on the cashews and serve.1 ½ cup carrots, 2 apples, ½ cup unsalted cashews, 1 ½ cup red cabbage
Spicy Cashew Dressing
- Add all ingredients , except the water, to a high powdered blend and blend on high for 1 minute.½ cup Cashew Butter, 1 lime, ½ cup fresh cilantro, 2 Tablespoons tamari gluten free soy sauce, 2 Tablespoon fresh ginger, 2 Tablespoon rice vinegar, 1 Fresno chili, 1 clove garlic, 1 teaspoon maple syrup, ½ teaspoon kosher salt, ¼ crushed red pepper flakes
- Gradually add hot water until the dressing reaches a pourable consistency that isn't too thin.hot water
Notes
- To prevent the apples from browning you can toss them in lemon juice or soak them in cold water.
- Remove the seeds from the chili is optional.
- You can substitute a small Thai chili, serrano pepper or jalapeño for the Fresno chili.
- Place ¾ cup raw cashews on a baking sheet. Roast for 10 to 15 minutes at 350 F degrees.
- Cool for 10 minutes. Then blend for 5 to 10 minutes until a paste forms.
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