Kale Apple Slaw with Dijon Vinaigrette

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Serving utensils in a bowl of our simple kale apple slaw recipe

When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.

It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for brightening up heavier meals. Let us show you how it’s done!

Fresh kale, apple, shallot, parsley, mustard, garlic, salt, pepper, apple cider vinegar, and olive oil

How to Make Kale Apple Slaw

This simple kale apple slaw is made in just 1 bowl! It starts with the zippy Dijon vinaigrette made by whisking together olive oil, apple cider vinegar, shallot, mustard, garlic, salt, and pepper.

Bowl with olive oil, apple cider vinegar, Dijon mustard, minced garlic, and minced shallot

To that same bowl, we add thinly sliced kale and apples and toss them with the dressing. The apples add a lovely crunch + sweetness, and optional fresh parsley adds extra freshness to the dish!

Bowl with chopped kale, apples cut into matchsticks, and fresh parsley

And that’s it! Kale apple slaw awaits. We kept this recipe very simple, but feel free to get creative and add your own twists! Got some kohlrabi? Slice it like the apples and add it in. Another type of vinegar? It would likely work if adding a sweetener (though, FWIW, we love the natural sweetness and subtle apple flavor that apple cider vinegar adds in this recipe!).

Serving bowl and small plates with kale apple slaw

We hope you LOVE this kale apple slaw! It’s:

Bright
Tangy
Crunchy
Zippy
Quick & easy
& SO fresh!

This is the perfect dish to enjoy during the transition from summer to fall! It’s incredibly versatile, pairing well with almost anything with lemon and parsley or to add brightness alongside heavier dishes. Our pairing suggestions: Easy Vegan “Crab” Cakes (GF), Easy Marinated Grilled Chicken (30 Minutes!) + Sweet Potato Wedges, or a NEW recipe coming soon!

More Kale Salad Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up photo of kale apple slaw coated in a Dijon shallot vinaigrette

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 (~1 ½ cup servings)

Course Salad, Side

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? Best when fresh

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  • 2 Tbsp olive oil
  • 1 ½ Tbsp apple cider vinegar
  • 2 Tbsp minced shallot
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated or pressed
  • 1/4 – 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 loosely packed cups shredded kale (we like curly kale // 1 bunch yields ~4 cups or 100 g)
  • 1 medium sweet, crisp apple (such as Fuji or Honeycrisp), sliced into thin matchsticks (1 apple yields ~170 g or 2 cups)
  • 1/2 cup chopped fresh parsley leaves (optional but recommended)

  • In a medium bowl, whisk together the oil, vinegar, shallot, mustard, garlic, salt (starting with the lesser amount), and pepper.

  • Add the kale, apple, and parsley (optional) and toss to coat with the dressing. Taste and adjust, adding more salt to taste, olive oil for richness, or parsley for herbiness and to balance the vinegar.

  • Best when fresh, but leftovers will keep in a sealed container in the refrigerator for 1-2 days. Not freezer friendly.

*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.

Serving: 1 serving Calories: 102 Carbohydrates: 8.7 g Protein: 1 g Fat: 7.3 g Saturated Fat: 1 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 191 mg Potassium: 158 mg Fiber: 2.1 g Sugar: 5.6 g Vitamin A: 205 IU Vitamin C: 24 mg Calcium: 72 mg Iron: 0.6 mg

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