She Strengthens

Revamp Your BBQ with a Refreshing Kale and Apple Slaw

Are you tired of the same old coleslaw recipe? Look no further! Our kale and apple slaw is a game-changer for your next barbecue or holiday feast. This vibrant dish is packed with flavor and nutrients, making it the perfect healthy side dish.

A Delicious Twist on Tradition

Unlike traditional coleslaw, which can be a soggy mess of limp cabbage and heavy mayonnaise, our recipe uses hearty kale and crunchy apples to create a delicious and healthy alternative. The sweet-tart dressing, made with honey, vinegar, poppy seeds, Dijon mustard, and red onion, adds a tangy flavor that will leave you wanting more.

Choosing the Right Apples

When it comes to selecting apples for this recipe, you have options. If you prefer a tart contrast to the sweet poppy seed dressing, choose all Granny Smith apples. For a sweeter flavor, opt for all Fuji apples. We found that using one of each variety created the perfect balance of flavors.

Make-Ahead Convenience

This salad can be prepared up to 1 day in advance and stored in the refrigerator, making it a convenient option for busy hosts. Simply toss the ingredients together and let the flavors meld at room temperature or in the fridge.

A Perfect Addition to Your Holiday Feast

This kale and apple slaw is a great addition to your Thanksgiving table, especially when paired with other non-traditional dishes like oyster stuffing. Its fresh flavors and crunchy texture will provide a welcome contrast to rich holiday foods.

Recipe Details

Yield: 6 servings
Difficulty: Easy
Total Time: 40 minutes

Ingredients

For the dressing:

• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons vegetable oil
• 1/3 cup small-dice red onion (about 1/4 medium onion)

For the coleslaw:

• 1 pound flat-leaf kale (about 2 bunches)
• 2 medium Granny Smith or Fuji apples, or 1 of each

Instructions

1. In a large, nonreactive bowl, whisk together the vinegar, honey, mustard, poppy seeds, and salt. Add pepper to taste.
2. Slowly add the oil while whisking constantly, until fully incorporated.
3. Add the diced red onion and stir to combine. Set aside.
4. Wash and dry the kale, removing tough stems. Cut into 1/4-inch ribbons and add to the bowl with the dressing.
5. Core the apples and cut into 1-1/2-inch-long matchsticks. Add to the bowl and toss to combine.
6. Let the slaw sit for at least 15 minutes at room temperature or up to 1 day in the refrigerator. Toss again before serving.