Kale and Apple Slaw with Honey Sesame Vinaigrette Recipe
Introduction
This kale and apple slaw is a vibrant and refreshing side dish that combines crisp vegetables with a sweet and tangy honey sesame vinaigrette. It’s perfect for adding a healthy crunch to your meals or serving as a light snack.
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 their tough stems by holding the tip of the stem in one hand and sliding your other hand along to strip the leaves away smoothly. 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, darkens in color, and becomes glossy and tender.
- Step 2: Add the julienned carrots, sliced apple matchsticks, and shredded purple cabbage to the bowl. Toss to combine all the vegetables evenly.
- Step 3: Finely grate the ginger and garlic using a microplane or fine grater. In a mason jar or salad shaker, combine the avocado oil, toasted sesame oil, rice vinegar, honey, grated ginger, grated garlic, salt, and pepper. Shake vigorously to blend all the dressing ingredients well. Taste and adjust seasoning as preferred by adding more salt, honey, vinegar, or sesame oil.
- Step 4: Drizzle the honey sesame vinaigrette over the kale slaw and toss thoroughly to coat evenly. Sprinkle the toasted pepitas on top and serve immediately for the best texture and flavor.
Tips & Variations
- Massage the kale thoroughly to break down its toughness and make it more tender and enjoyable to eat.
- Use other crunchy fruits like pear or jicama as a substitute for apple to change up the flavor.
- Add chopped fresh herbs such as cilantro or mint for a fresh twist.
- For extra protein, top with grilled chicken or tofu before serving.
Storage
Store the slaw and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss again before serving. The slaw is best enjoyed fresh but can be served cold or at room temperature. Avoid storing pre-dressed slaw for long to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of kale?
Yes, curly kale, dinosaur (Lacinato) kale, or any kale variety works well. Just be sure to remove tough stems and massage the leaves to soften them.
Is the honey sesame vinaigrette suitable for vegans?
If you replace honey with a vegan sweetener like maple syrup or agave nectar, this vinaigrette becomes vegan-friendly without sacrificing flavor.
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Kale and Apple Slaw with Honey Sesame Vinaigrette Recipe
- Total Time: 15 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Kale and Apple Slaw featuring thinly sliced kale massaged to tenderness, crisp apple matchsticks, shredded purple cabbage, and julienned carrots, all tossed in a sweet and tangy honey sesame vinaigrette with grated ginger and garlic for a flavorful punch. Toasted pepitas add a delightful crunch, making this slaw a perfect healthy side dish or light meal.
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 away. Thinly slice the kale and place it in a large salad bowl. Drizzle with a touch of oil and a pinch of salt. Using clean hands, gently massage the kale for 3-5 minutes until the leaves soften, darken in color, and become glossy and tender.
- Add other vegetables: Add the julienned carrots, thin apple matchsticks, and finely shredded purple cabbage to the massaged kale. Toss gently to combine all slaw ingredients evenly.
- Make the vinaigrette: Finely grate the ginger and garlic using a microplane. In a mason jar or salad shaker, combine avocado oil, toasted sesame oil, rice vinegar, honey, grated ginger, grated garlic, salt, and pepper. Shake vigorously to blend all flavors thoroughly. Taste and adjust seasoning as preferred by adding more salt, honey, vinegar, or sesame oil.
- Assemble the salad: Drizzle the honey sesame vinaigrette over the kale slaw. Toss well until all ingredients are evenly coated with the dressing.
- Add final crunch and serve: Sprinkle the toasted pepitas on top of the dressed slaw for a nutty crunch. Serve immediately to enjoy the freshest flavors and crisp textures.
Notes
- Massaging the kale softens its texture and reduces bitterness, making the slaw more palatable.
- Adjust the amount of honey and vinegar in the vinaigrette according to your personal taste preferences.
- To toast pepitas, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently.
- This slaw is best served fresh but can be refrigerated for up to a day in an airtight container.
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Kale slaw, Apple slaw, Honey sesame vinaigrette, Healthy salad, Vegetarian slaw, Pumpkin seed salad, Fresh kale recipe
