Apple Kale Slaw is the perfect summer salad recipe. It’s filled with colorful veggies and fresh fruit, and tossed in a tangy, creamy dressing (without mayo). Plus, it stays crunchy the next day, so you can make it ahead for your picnic or weekday lunches.
A bright, crunchy apple kale slaw is the perfect meal prep lunch and a great side dish with dinner. You can even stuff it in a taco or pile on a sandwich.
This apple slaw is the perfect side dish for a picnic or potluck, and will feel right at home with your homemade baked beans and potato salad.
This apple cabbage salad is loaded with fresh veggies and has tons of texture from the chewy cranberries and crunchy pepitas. And the tangy dressing has NO mayo. Just Greek yogurt, honey, Dijon, and apple cider vinegar. So good.
This kale slaw recipe kind of reminds me of one of those salad kits from the grocery store with all the little bags of crunchy, chewy things — except with fresh apples!
You’re Going to Love This
No mayo — the creaminess comes from Greek yogurt!
So much texture and flavor from the crisp kale, crunchy cabbage, chewy cranberries, and salty seeds.
A mandolin, julienne peeler, or a sharp knife make this nutritious salad easy to prep.
Slaw Ingredients
This easy kale apple slaw comes together with simple ingredients.
Kale. I used curly kale, but red kale or lacinato kale (dinosaur kale) are also great options!
Apple. Pink Lady apples are my pick because they're sweet and tart. A granny smith apple would be good, too. If you like sweet apples, Fuji apples are a great option, too.
Lemon juice. Fresh lemon juice helps tenderize the kale and keep the apple from turning brown. You can also use lime juice.
Carrots. I julienne them with my mandoline, but you can cut them into matchsticks with a knife or use a grater to shred them.
Red cabbage. I like the contrasting color of the red cabbage, but green cabbage can also be used.
Parsley. Fresh herbs bring a ton of flavor to this cabbage salad with apples. I love the bright, lemony flavor of parsley, but you can use your favorite herb like basil or cilantro.
Green onions. Green onion brings bright fresh flavor to this apple kale slaw. For swap-out ideas, check out my list of substitutions for scallions.
Red onion. The spicy, bold flavor of red onion holds up to kale particularly well. If your red onion is a little too pungent for your taste, rinse the cut pieces under cool water and pat dry.
Dried cranberries. You’ll love the chewiness dried fruit adds to this kale slaw. You can also use dried cherries, or blueberries.
Toasted pepitas. Why? Because they add crunch, salt, and toasty flavor. Sunflower seeds would also be great in this kale salad.
Salad Dressing Ingredients
This no mayo slaw dressing is like a creamy honey mustard dressing. I promise, no one will miss the mayo.
Greek yogurt. Greek yogurt is thick and creamy and perfect for a no mayo slaw dressing. If you’re all out, here are some great yogurt substitutions.
Dijon mustard. Dijon mustard is creamy with a tiny spicy kick. It’s also an excellent emulsifier in dressings. If you’re all out, here are some great substitutions for dijon mustard.
Honey. This salad is packed with tangy flavors, so the sweet honey is a nice balance. You can substitute with maple syrup, if you like.
Apple cider vinegar. Apple cider vinegar adds a nice zip, but you can use white, white wine, or rice wine vinegar as a substitute.
Step-by-step instructions
Step 1
Slice the ribs off of the kale and slice it into thin ribbons until you have about 2 cups.
Step 2
Place the kale in a large bowl with the juice of one lemon and ¼ teaspoon salt. Massage the lemon juice into the kale. This will help break down the tough fibers and make the kale softer and easier to chew.
Step 3
Core the apple and cut it into matchsticks, cubes, or thin slices with a mandolin or sharp knife. I leave the skin on the apple, but if you prefer, you can peel the apple first.
TIP: To cut the apple into matchsticks, core the apple and cut it into thin slices. Stack the slices, then cut them into thin strips.
Step 4
Toss the apple with the kale and lemon juice to keep it from browning.
Step 5
Julienne or shred the carrots. To cut the carrots into matchsticks, use a mandolin, julienne peeler, or a sharp knife. Add the carrots to the kale and apple.
TIP: To cut a carrot into thin strips, cut the carrot crosswise into 2-3 pieces of equal length. Cut each piece lengthwise into thin slices, then cut each slice into thin strips.
Step 6
To the bowl of kale, apple, and carrots, add the thinly sliced red cabbage, chopped parsley, sliced green onions, diced red onion, cranberries, and pepitas.
Step 7
Make the slaw dressing. In a small bowl, whisk yogurt, olive oil, Dijon mustard, honey, and apple cider vinegar.
Step 8
Add dressing to the slaw mix and toss to combine. Refrigerate for a few hours before serving to let the flavors mingle. This kale apple slaw will keep in the fridge for a few days.
Expert Tips
- Massaging the kale with lemon juice and salt makes it tender and easier to chew.
- For a great way to cut the apple into matchsticks, core the apple and cut it into thin slices. Stack the slices, then cut them into thin strips.
- To cut a carrot into thin strips, cut the carrot crosswise into 2-3 pieces. Cut each piece lengthwise into thin slices, then cut each slice into thin strips.
Recipe FAQs
This no mayo apple slaw dressing is made from Greek yogurt, extra-virgin olive oil, Dijon mustard, honey, and apple cider vinegar. It’s creamy and tangy and you won’t miss the mayo!
This kale apple slaw recipe has sliced kale, apple, carrots, red cabbage, parsley, green onions, red onion, dried cranberries, and pepitas tossed in a Greek yogurt no-mayo dressing.
Yes! Kale is commonly eaten raw in salad and smoothies. It’s also great sauteed, steamed, and in soups and casseroles like this Chicken Stuffing Casserole.
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Kale Apple Slaw (No Mayo)
Ingredients
- 2 cups kale, thinly sliced
- 1 apple, cut into matchsticks, chunks, or slices
- 1 juice of one lemon
- ¼ teaspoon salt
- 2 large carrots, cut into matchstick-sized pieces
- 1 cup red cabbage, thinly sliced
- ¼ cup parsley, chopped
- 4 green onions, sliced
- ⅓ cup red onion, diced
- ¼ cup dried cranberries
- ¼ cup toasted pepitas
Coleslaw Dressing (no mayo)
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
- Slice the ribs off of the kale and slice it into thin ribbons until you have about 2 cups.
- Place the kale in a large bowl with the juice of one lemon and ¼ teaspoon salt. Massage the lemon juice into the kale. This will help break down the tough fibers and make the kale softer and easier to chew.
- Core the apple and, with a mandolin or sharp knife, cut it into matchsticks, cubes, or thin slices. I left the skin on, but if you prefer, you can peel the apple first.
- Toss the apple with the kale and lemon juice to keep it from browning.
- Julienne or shred the carrots. To cut the carrots into matchsticks, use a mandolin, julienne peeler, or a sharp knife. Add the carrots to the kale and apple.
- To the bowl of kale, apple, and carrots, add the thinly sliced red cabbage, chopped parsley, sliced green onions, diced red onion, cranberries, and pepitas.
- Make the slaw dressing. In a small bowl, whisk yogurt, olive oil, Dijon mustard, honey, and apple cider vinegar.
- Add dressing to the slaw mix and toss to combine. Refrigerate for a few hours before serving to let the flavors mingle. This kale apple slaw will keep in the fridge for a few days.
Notes
- Massaging the kale with lemon juice and salt makes it tender and easier to chew.
- A great way to cut the apple into matchsticks is to core the apple and cut it into thin slices. Then stack the slices and cut them into thin strips.
- To cut a carrot into thin strips, cut the carrot crosswise into 2-3 pieces. Cut each piece lengthwise into thin slices, then cut each slice into thin strips.
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