Kale Apple Slaw

Kale Apple Slaw is a delicious & healthy twist on traditional coleslaw. This vegan and gluten free recipe is perfect served as a side dish at BBQs or added to pulled pork or brisket sandwiches.

With summer and swimsuit season in full swing, I’m always looking for ways to make new recipes a little bit lighter and healthier, while still totally delicious!

In this recipe I turned traditional cole-slaw into healthy kale-slaw, and added tons of flavor with a Fuji Apple salad dressing!

I served this scrumptious slaw on top of Chipotle Apple Shredded Brisket Sandwiches, and oh my gosh was it delicious!

The crunchy slaw with the sweet & tart apple vinaigrette is perfection!

Ingredients

• 2 cups flat leaf kale
• 2 cups red cabbage (shredded)
• ½ cup red onion (thinly sliced)
• 1 medium fuji apple (cored & shredded)
• 1 cup carrots (julienned)
• ½ cup fuji apple vinaigrette dressing
  • Note: Litehouse no longer makes the fuji apple dressing seen pictured in this post, but don’t worry, I made my own version of the dressing! Just click the link provided and it will take you to my easy 5 minute fuji apple salad dressing recipe.

Cut the kale leaves from the stems and discard the stems. Thinly slice the kale leaves.

Add all of the ingredients to a large bowl. Toss to combine.

Serve immediately or cover and refrigerate until ready to serve.

This crisp slaw will be the hit side dish at any BBQ!

You can also throw it on your favorite pulled pork, shredded brisket or chicken sandwich for a burst of nutritious flavor!

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Kale Apple Slaw

Kale Apple Slaw is a delicious & healthy twist on traditional coleslaw. This vegan and gluten free recipe is perfect served as a side dish at BBQs or added to pulled pork or brisket sandwiches.

Servings: 6 people

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Author: Whitney Bond

Course: Salad, Side Dish

Cuisine: American

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Ingredients

½1x2x

• 2 cups flat leaf kale
• 2 cups red cabbage, shredded
• ½ cup red onion, thinly sliced
• 1 fuji apple, cored & shredded
• 1 cup carrots, julienned
• ½ cup fuji apple vinaigrette dressing

Instructions

• Cut the kale leaves from the stems and discard the stems.
• Thinly slice the kale leaves.
• Add all of the ingredients to a large bowl.
• Toss to combine.
• Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts

Serving 6servingCalories 136kcal (7%)Carbohydrates 10g (3%)Protein 1g (2%)Fat 10g (15%)Saturated Fat 1g (5%)Sodium 26mg (1%)Potassium 226mg (6%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 4610mg (92%)Vitamin C 29mg (35%)Calcium 36mg (4%)Iron 0.4mg (2%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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